A warming and gentle way to detox.
Mung Dal is a traditional Ayurvedic dish that is extremely easy to digest. In detoxing we often focus on raw foods, such as green juices and smoothies which are highly beneficial because of their abundance in living enzymes, especially if the ingredients are locally sourced.
In the midst of winter, it is also essential to get your nourishment from something warm. It can feel good to curl up and have a bowl of homemade soup or stew.
For cleansing purposes the soupier the dahl, the better. This Dal can also be combined with traditional basmati rice to make it a complete protein; this is optional. I love this Dal all on its own too. It is delicious!
Makes four servings or more
1 cup of green mung beans
8-10 cups of water
2 Tablespoons of ghee (Clarified butter) or coconut oil for a vegan option
½ Teaspoon of ground cumin
½ Teaspoon of cumin seeds
4 Tablespoons of chopped fresh cilantro
2 Teaspoons of finely chopped minced garlic (or more)
2 Teaspoons of finely chopped ginger
½ teaspoon of turmeric
Himalayan Sea Salt to taste
3-4 Tablespoons of fresh lemon juice
2 tablespoons of finely chopped fresh bell pepper
Wash the beans and soak overnight. Bring the water to a boil in a large pot and boil the beans for 15 minutes. Reduce heat and simmer 1 hour.
In a small skillet, heat the ghee over medium heat the ground cumin and the cumin seeds. Let the cumin sizzle for a few seconds, then stir in the ginger and garlic. Cook for two to three minutes and then pour over the beans. Add all of the remaining ingredients and heat through.
Enjoy the cleansing benefits and the taste!