Green Power Food - Mung Bean Dahl with Spinach
This delicious Indian Dhal isn’t just a treat for your taste buds but it is a simple yet ultra nourishing dish. Mungbeans are known for their high source of protein and therefore a wonderful add to the staple diet of those who eat a plant based diet. They support a healthy liver function and support the detox of our bodies and help relieve heat related issues (inflamed red skin, boils, restlessness and impatience, thirst and urinary difficulties).
In this version of the dahl (lentil soup prepared in the Indian fashion) we have added extra spinach for more goodness such as chlorophyll that helps to build the blood and just like the mung beans help reduce inflammation in the skin. On top of that, spinach is a great source for Vitamin K, an essential vitamin the body needs for blood clotting and proper functioning bone marrow. Last not but least we have added the traditional Ayurvedic spices that promote better digestion and that have antiseptic and anti-inflammation properties.
- 250 gram of dry Mung Beans (let them soak overnight)
- 2 big onions, sliced of chopped (as you prefer)
- 3 cloves of garlic
- 2 stalks of celery, finely diced
- 4 cm of fresh ginger (peeled) finely chopped
- 4 big hands full of spinach, washed and chopped (not too small)
- 1 liter of water
- A dash of tamari (salty soy sauce)
- 2 tbsp of coconut oil
- Juice of half a lemon
Spices & herbs
- 1 tsp of mustard seeds
- 1 tsp cumin powder (heaped)
- 1 tsp coriander powder (heaped)
- 1 tsp turmeric powder (heaped)
- 1 tsp garam masala (heaped)
- 2 hands of chopped fresh cilantro
- Black pepper & salt to taste
- Wash and rinse the soaked mung beans thoroughly and then add to 1 liter of water.
- Bring to boil, then lower heat, allow to simmer with a lid (approx 25 minutes)
- Use a big deep frying pan, put on medium heat with coconut oil.
- Once melted add the mustard seeds, allow to pop.
- Add all the other dry spices and mix well, stirring for half a minute, so the aromas are stimulated.
- Add ginger and garlic, stir for another half minute.
- Add the onions and celery, lower heat and allow them to become soft.
- Once they are soft add the onion and spice mix to the mung beans, and allow to simmer together for a while (don’t cook the mung beans more than 25 minutes, they will fall apart).
- Add fresh cilantro and just before serving add the spinach and fresh lemon juice. Keep a bit of the cilantro on the side for garnish. Add a dash of tamari to taste if desired.
- Serve with your favourite kind of rice to make it a complete meal.
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