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Dinner for 2

Broccoli Mung Bean Dal

Whole mung beans and lentils simmer with vegetables, spices, and broccoli for a hearty one-pot vegan stew.

$1.86per serving $
145 minstart to table
2servings

IndianVegetarianVeganDairy-freeGluten-freeBudgetLunchesDinnersCold-weather comfortWinter

Ingredients

  • 1/2 cup dry whole red lentils/indian brown lentils
  • 1/2 cup dry whole mung/moong beans
  • 2 1/2 cups water
  • 2 tsp oil
  • 1/2 tsp cumin seeds
  • 1 tsp coriander powder
  • 1 bay leaf
  • 1 dried red chili
  • 5 cloves garlic finely chopped
  • 1/2 inch ginger finely chopped
  • 1 generous pinch of asafetida (optional)
  • 1/2 red onion finely chopped
  • 1 tomato chopped
  • 1/2 tsp garam masala
  • 3/4 tsp salt or to taste (optional)
  • 3/4 cup chopped broccoli
  • 1/4 cup chopped sweet mini peppers or red bell pepper
  • chopped cilantro for garnish (optional)
  • add chipotle pepper flakes/powder for a smoky dal
  • add a tablespoon or so cashew cream to the dal before serving

Steps

  1. Soak the mung beans and lentils in water for 120 minutes, then drain and rinse them.
  2. Heat the oil in a large pot over medium heat and cook the cumin, bay leaf, chili, onion, garlic, and ginger for 5 minutes.
  3. Add the beans, lentils, tomato, coriander, and 2 1/2 cups water, then cover and simmer for 15 minutes.
  4. Stir in the broccoli, mini peppers, garam masala, salt, and pepper, then simmer uncovered for 5 minutes until tender.

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