Mung Bean Dal with Red Rice

 

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Mung Bean Dal with Red Rice
Ingredients
For the Dal:
  • 1 tbsp Coconut oil
  • 1/2 Red Onion chopped
  • 3 Garlic cloves finally chopped
  • 1/3 Aubergine diced
  • 2 cm Fresh Ginger root grated
  • 1/2 tsp Cumin ground
  • 1 tbsp Organic Miso Paste (soybean paste)
  • 2 cm Fresh Turmeric root grated
  • 1/2 tbsp Paprika
  • 2 tbsp Tamari Soya sauce
  • 4 Kaffir leaves (I use fresh)
  • 1 Tomato chopped
  • 1/2 Sweet Potato diced
  • 150-170 ml Coconut Milk
  • 1 handful Spinach leaves
  • 2 cups Mung beans cooked
  • Red Rice
Instructions
  1. Heat the coconut oil in a large pan or asian wok.


    2. Add the onion, sweet potato, aubergine, garlic & ginger, miso,and saute for 5 minutes to soften the vegetables, add the spices, Kaffir leaves and Tamari sauce.


    3. Add tomatoes and cook for a further 2-3 minutes to soften the tomatoes.


    4. Add the coconut milk and Mung beans.


    5. Simmer for 15-20 minutes, until the vegetables are soft.


    6. Once finished cooking, add spinach leaves and leave it.


    7.  Serve with Red rice.


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