Mung Daal
Serves: 4
  • 1 cup organic split mung beans
  • 3 tablespoons grass-fed butter or coconut oil for vegan version
  • 3 large shallots, chopped small
  • 1½ tablespoons Patak's Mild Curry Paste
  • 2 tablespoons of the hard fat from a can of unsweetened coconut milk
  • Garnish: Fresh cilantro, Garam Masala
  • Serve with Minute Instant Brown Rice
  1. Put daal in a large soup pot, add 7 cups water and bring to a gentle boil, stirring.
  2. Turn heat very low and cover pot with lid slightly ajar. Check pot and stir frequently, as the daal has a tendency to boil over in the beginning. Skim off and discard any foam that rises. Cook for about 45 minutes, until quite soft. Taste and adjust salt.
  3. Option 1: For a smooth, velvety consistency, purée daal in a blender, then return to pot. If you prefer some texture, just beat with a whisk for a minute or two. (If dal is very thick, thin with a little water.)
  4. Option 2: Drain daal and return to pan with coconut milk fat, and a couple tablespoons of water. This makes a thicker, stew-like daal.
  5. Make the tarka: In a small skillet, melt the butter or coconut oil. Add the shallots and curry paste and cook over medium heat until soft.
  6. Add the tarka to the daal and combine well.
  7. Finish with cilantro and a sprinkle of Garam Masala
  8. Serve with brown rice.
Recipe by Sprinkle with Love at