Mung Dal

(3-4 bowls)


  • 1 cup mung bean or split mung dal (soaked for at least 8 hours)

  • 4 ½ cup water

  • ½ tsp mustard seeds

  • 1 tsp cumin seeds

  • 1 tsp turmeric powder

  • ¼ green chili pepper (optional)

  • 1 tsp coriander powder

  • 2 garlic cloves

  • 2 tbsp lemon juice

  • 2 tbsp coconut oil

  • 1 zuchini

  • 2 carrots


To garnish:


  • Fresh coriander

  • Sesame seeds


Rinse the mung beans and place in a saucepan with the water. Cook for approx. 25 minutes until tender.

Cut the zuchini,  peel and grind the carrots.

In a small skillet, warm the oil and add all the spices together with the salt, the chili and the garlic chopped previously. Stir with a wooden spoon. Add the veggies and the lemon, and cook for approx. 6 minutes in medium-low heat stirring constantly.

Combine the mixed spices and the veggies with the cooked mung beans.

If at this point if the water from the mung beans has been evaporated, you can add ½ cup of water into the mung beans saucepan before adding the rest of the ingredients. Cook together for 5-10 minutes.

Serve in small bowls and garnish with some sesame seeds and fresh coriander.

Remind that mung beans are a fantastic source of protein, manganese, copper and vitamins C and K.