A really good read for anyone needing a break from everyday eating. Recommended every 12 weeks.
- 1 cup yellow split mung beans (not the whole green ones!), washed and soaked at least 6 hours, preferably overnight, see note
- 2 tablespoons ghee or coconut oil
- ½ teaspoon mustard seed
- ½ teaspoon cumin seed
- 5 cardamom pods
- 1 cinnamon stick
- ½ teaspoon turmeric
- pinch asafetida, if available, otherwise omit it
- 6 cups water
- salt to taste
- 2-3 cups turnips, sunchokes or other mild root vegetables, thinly sliced into half moons
- ½ bunch of kale or the reserved turnip greens from the turnips, sliced very thin
- 1 lime, juiced
The best rice ever:
- 1 cup basmati rice, preferably soaked for one hour, otherwise rinsed
- 1 tablespoon ghee or coconut oil
- 1 teaspoon cumin seeds
- 4 cardamom pods
- ¼ teaspoon salt
- 2 cups boiling water
- cilantro leaves
- shredded coconut
- sesame seeds
- melted ghee
- ginger tonic, recipe follows
For the dal:
- Drain and rinse the mung beans in a fine mesh sieve and leave them to drain of their excess water.
- In a medium pot, heat the ghee or coconut oil, cumin seeds, mustard seeds, cardamom pods and cinnamon stick over medium heat until the mustard seeds begin to pop. Immediately add the turmeric, asafetida and mung beans and cook, stirring frequently for about a minute. Add the water and bring to a boil. Reduce to a simmer, partially covered and cook for about 45 minutes or until the mung beans have broken down, loosing their district form. Add the root vegetables and salt and cook for 15-20 minutes more, until they are quite soft. Add the greens and cook about five minutes more. Turn off the heat and add the lime juice. While the dal is cooking, make the rice.
For the best rice ever:
- Drain the rice in a fine mesh strainer and rinse a couple of times.
- Heat the ghee or coconut oil, cumin seeds and cardamom pods over medium heat and cook for about 30 seconds. Add the rice and cook, stirring frequently for a minute or two more, until the rice is well toasted but not yet browning. Add the boiling water and boil the rice, uncovered for five minutes. Reduce heat, cover and let simmer until all of the water is absorbed, about 10 minutes.
- To serve put some rice into a bowl and ladle the dal over top of it. Garnish with cilantro, a hearty squeeze of lime juice, the coconut, sesame seeds and melted ghee, if using. Top with a couple of teaspoons of the ginger tonic.
If you forget to soak your mung beans overnight, do not dismay. You can do a quick soak by pouring boiling water over them and letting them soak for just one hour.