{"id":1020,"date":"2017-08-20T17:24:26","date_gmt":"2017-08-20T07:24:26","guid":{"rendered":"http:\/\/www.delina.com.au\/?p=1020"},"modified":"2017-09-15T17:54:43","modified_gmt":"2017-09-15T07:54:43","slug":"moong-dahl","status":"publish","type":"post","link":"https:\/\/www.delina.com.au\/health\/moong-dahl\/","title":{"rendered":"Moong Dahl"},"content":{"rendered":"
\n
\n
<\/div>\n
\n
\n

Good for your metabolism<\/h3>\n
\n

Serves 4-6<\/p>\n

300g split mung beans (moong dahl) \u2013 preferably soaked for a few hours
\n600ml of water
\n2 tbsp\/30g olive oil, coconut oil, butter or ghee
\n1 red onion, finely chopped
\n1-2 tsp coriander seeds
\n1-2 tsp cumin seeds
\n2-4 tsp fresh ginger, chopped
\n1-2 tsp turmeric
\n\u00bc tsp of cayenne pepper \u2013 more if you want it spicy
\nSalt & black pepper to taste<\/p>\n

    \n
  • 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.\u00a0Turn down the heat, cover and simmer.<\/li>\n
  • Meanwhile, heat the oil in a pan and saut\u00e9 the onion until soft.<\/li>\n
  • Dry fry the coriander and cumin seeds in a heavy bottomed pan until they start to pop. Grind them in a pestle and mortar.<\/li>\n
  • Add the ground spices to the onions along with the ginger, turmeric and cayenne pepper. Cook for a few minutes.<\/li>\n<\/ul>\n

    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.<\/p>\n<\/div><\/div>\n<\/div>\n

    <\/div>\n<\/div>\n
    \n
    <\/div>\n
    \n
    \n
    \n
    \n

    Subscribe to my newsletter<\/strong><\/h3>\n