Vegan Tomato & Split Mung Bean Daal
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
Serving Size 1 bowl
Servings 4
- Amount Per Serving
- Calories 373.71
- % Daily Value *
- Total Fat 3.4g6%
- Saturated Fat 0.4g2%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 305.23mg13%
- Potassium 949.85mg28%
- Total Carbohydrate 71.87g24%
- Dietary Fiber 13.16g53%
- Sugars 15.61g
- Protein 22.19g45%
- Vitamin A 75.9%
- Vitamin C 66.7%
- Calcium 16.0%
- Iron 58.5%
- Vitamin D 0.4%
- Vitamin E 9.8%
- Vitamin K 44.9%
- Thiamin 27.1%
- Riboflavin 18.0%
- Niacin 21.1%
- Vitamin B6 23.8%
- Folate 26.0%
- Vitamin B12 0.2%
- Pantothenic Acid 8.7%
- Phosphorus 21.7%
- Magnesium 20.9%
- Zinc 12.8%
- Selenium 7.5%
- Copper 21.5%
- Manganese 91.1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
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
