Creamy Mung Bean Dal with Vegetables and Spices
Ingredients
- 1 cup cooked mung beans or 1/2 cup regular lentils
- 1/4 red onion, diced
- 2 cloves garlic, minced
- 1/2 inch fresh ginger, minced
- 1 small carrot, diced
- 1/2 medium zucchini, diced
- 1/2 tsp Cumin
- 1/4 tsp Turmeric
- 1/4 tsp Mustard seeds
- 6 cardamom pods, shell lightly cracked open
- 4-5 sprigs cilantro, diced
- 1 1/2 cups veggie broth
- 1/2 cup unsweetened almond or cashew milk
- 1 tbsp corn flour
Preparation
In a medium sauce pan add onion and sauté until softened.
Add in carrots, spices and seasonings and sauté for about 1-2 minutes until fragrant, continuing to stir to prevent burning.
Add in beans, veggie broth and milk. Stir to combine and bring to a boil then reduce to a simmer.
Allow to cook for 20-25 minutes.
Remove cardamom pods.
If watery, add in corn flour and stir to fully combine. Allow to thicken.
Feel free to add extra veggies like spinach or broccoli to your daal and allow to soften before serving if desired.
Top or stir in cilantro for extra flavor or garnish.
