An Italian American makes Dal.
What can go wrong?
Written and video recipes below.
Enjoy!
Cook and Prep Time: 50 minutes
Serves: 6
You Need
• 2 cups Mung Beans, sprouted
• 1 Sweet Potato, chopped into ½ inch pieces
• 1 can Coconut Milk
• 1 can Chopped Tomatoes
• 5 Shallots, minced
• 1 head Garlic, minced
• 1-inch Ginger, minced
• 2 tbsp. Yellow Curry Powder
• 2 tbsp. Ground Cumin
• 1 tbsp. Ground Coriander
• 1 tbsp. Smoked Paprika
• 2-3 tbsp. Tamari
• 4 cups Vegetable Stock or Water
• 1 Lime, juiced
• Chopped Cilantro, for garnish
• Chopped Parsley, for garnish
• Roasted Cashews, chopped, for garnish
• Salt, to taste
• Black Pepper, to taste
• Lime Wedges, to serve
DIRECTIONS
- Rinse and chop the produce accordingly.
- Set a pot to medium heat. Add 1 tbsp. oil. Once hot, add shallot, and ginger, cook until onion is translucent, stirring occasionally, 4-5 minutes. Then, add garlic, and cook for one minute more.
- Add sweet potato and a pinch of salt. Toss to combine. Then, and spices and stir thoroughly to avoid burning for 1-2 minutes.
- Add tomatoes, coconut milk, vegetable stock, tamari, and mung beans. Stir to combine and bring mixture to a boil. Once boiling, reduce your heat to a simmer.
- Simmer for 35-40 minutes, stirring occasionally, until mung beans are tender. Reduce even further for a thicker dal, or add more water for a thinner version. Add lime juice and season to taste with salt and pepper.
- Serve with brown rice, chopped cashews, herbs, and a lime wedge. Enjoy!