LITHED-UP DAHL 19 Aug 2015
Labor Day weekend is almost here, so you may want to keep this recipe in your back pocket. This Lithed-up dish is our anti-inflammatory secret weapon for counteracting your late summer wild ways (think: too much wine and sugar). The Indian equivalent of Jewish chicken soup, mung dahl is food for the soul. It's an easy-to-digest Ayurvedic stew that satisfies a body screaming for nutrition.
2 c. mung beans
3 large onions, sliced
5 cloves of garlic, diced
1 thumb size piece of ginger, diced
4 large carrots, finely diced
7 large handfuls of spinach
3 large handfuls of coriander, finely chop the stems and roughly chop the leaves
2 limes (juice one and cut the other into wedges for garnish)
6 cups of hot water
1 tbs organic coconut oil
1 tbs Bragg Liquid Aminos
1/2 tsp black pepper
1 tbs cumin
1 tbs turmeric
6 cardamom pods, smashed
- Cover and soak the mung beans overnight, then drain and rinse.
- Bring the water to a boil in a large saucepan, then add beans and simmer (covered) on med heat.
- Dry fry (without oil) the spices in a large frying pan for 1 minute on a medium heat until fragrant. Stir continuously to prevent burning.
- Gently heat the coconut oil in the same pan, and then fry the onions until soft, stirring occasionally.
- Add garlic and ginger and dry fry 5 more minutes on low heat, stirring to prevent over-browning.
- When the beans have cooked for approx 20 minutes, add carrots and the onions-garlic-ginger mix (set aside 2-3 tbs. of mix for garnish).
- Add coriander, pepper and Braggs. Continue to cook over medium heat covered for approx 10-15 minutes.
- Add more water or stock if needed and stir to prevent burning.
- Serve with a handful of chopped spinach (the leaves will wilt) and top with a spoonful of the spiced onion-garlic-ginger mix, and lime juice.
Image via Pinterest