This mung bean daal recipe is quick and delicious. The classic combination of onions and tomato is brought to another level with the spices. The mung beans will leave you full & content.
Soak the split mung beans for 40 minutes before you start cooking (they will continue to soak for another 20 minutes while you start cooking)
If you are using frozen peas and corn kernels, leave them out to defrost while the split mung beans soak
Chop the onions coarsely and brown them in a non-stick pan with a little water.
Add a little more water and add the bean paste, garlic and spices (except cardamom and 5-spice).
Chop the mushrooms and tomato, and add to the pan with a little more water, but do not cover the mushrooms and tomato.
Add ground cardamom pods and 5-spice
Place a lid on the pan of 1-2 minutes, then remove and reduce,
Once the sauce is reduced, deglaze pan
Drain , rinse, and re-drain the split mung beans.
Add the mung beans to the pan and cover with water (place lid on pan to regain heat)
Remove the lid and add chopped ginger.
Add peas and corn kernels, and more water as needed
Stir regularly. turn off heat once the sauce is sufficiently reduced and leave to cool for a few minutes before serving
4 servings
1 bowl
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.