Ayurvedic Mung Dahl

INGREDIENTS :

• 1/2 cup mung beans

• 1 1/4 cup water

• 1 tsp ghee

• 1/2 tsp mustard seeds

• A pinch hing (asafoetida)

• ⅙ tsp turmeric

• ¼ small green peppers (not hot)

• ¼ tsp cumin seed

• A pinch of ginger root powder

• 1 cup water

• 1 tsp lime juice

• Pinch of salt

PREPARATION :

Begin by rinsing the mung beans two or three times. Once the beans are clean, cook them in a pot with 1 ¼ cups of water. Bring the water to a boil, then reduce the heat to a simmer. Allow the beans to cook until they are soft and begin to break apart, which should take about 20–30 minutes.

While the beans are cooking, prepare the seasoning :
Heat the ghee in a small frying pan over medium heat. Once the ghee is warm, add the mustard seeds and wait until they begin to pop. Stir in a pinch of hing and turmeric, letting the spices bloom in the ghee. Add the chopped green pepper and sauté for about a minute until it begins to soften. Stir in the cumin seeds and ginger powder, allowing the mixture to roast briefly while keeping the heat moderate to prevent burning.

Next, add 1.5 tablespoons of water, the lime juice, and a pinch of salt to the pan.
Bring this mixture to a boil to combine the flavors and create the sauce.

When the mung beans are fully cooked, pour the prepared sauce into the pot with the beans. Stir everything together well, letting it simmer gently for a couple of minutes to blend the flavors. Serve the dish warm, garnished with fresh herbs or alongside rice.