Good for your metabolism
300g split mung beans (moong dahl) – preferably soaked for a few hours
600ml of water
2 tbsp/30g olive oil, coconut oil, butter or ghee
1 red onion, finely chopped
1-2 tsp coriander seeds
1-2 tsp cumin seeds
2-4 tsp fresh ginger, chopped
1-2 tsp turmeric
¼ tsp of cayenne pepper – more if you want it spicy
Salt & black pepper to taste
- Drain and rinse the split mung beans. Put them in a pan and cover with the water. Bring to the boil and skim off any foam that arises. Turn down the heat, cover and simmer.
- Meanwhile, heat the oil in a pan and sauté the onion until soft.
- Dry fry the coriander and cumin seeds in a heavy bottomed pan until they start to pop. Grind them in a pestle and mortar.
- Add the ground spices to the onions along with the ginger, turmeric and cayenne pepper. Cook for a few minutes.
Once the mung beans are almost cooked add the onion and spice mix to them. Season with salt and pepper and cook for a further 10 minutes.