Fennel and Mint Dahl plus Roasted Curry Dahl
Two Recipes In One
Sprouting the mung beans can be done three days to a week ahead of time. Just keep in fridge, uncovered till you are ready to use. Sprouting the mung beans not only gives you more food but it also increases the protein and amino acid profile of the dish.
Cooking Time 10-40 min active
1 hr 30 min passive
Just follow the steps as they are listed. It will take two min of every day for three days and then the recipe will take 10 min active time then 45 min of cooking (inactive), then 30 min to make both dishes. You may stop after the first cooking and have a plainer dahl for less effort (10 min active) and expense.
2 cups dried mung beans sprouted for three days and kept up to week in fridge (should make about 10 cups of sprouts)
Cook 45 min on low with
1 fried onion
1 celery stick
1 unfried onion diced
1-2 inches of fresh ginger that has been peeled and blended with 1 cup of water
Enough water to come ¾ of the way to the top of the mung beans
Cook for 45 min on low
Blend up mixture
This mixture can be eaten plain for a very mild dish or you can make two very differently flavored dishes in half an hour. The curry and Plain Dahl can be frozen easily or both can be kept in the fridge for a week.
In one pan place
3 T coconut oil
1 T roasted curry powder
1 t turmeric
1 t coriander
1 dried chili powder broken up
Fry till fragrant 1-2 min
5 ½ c of blended mung beans
Let simmer on low for 10 min.
Fennel and Mint Dahl
To second pan add
3 T coconut oil
3/4 t cumin seed
1/8 -1/4 t asafetida powder or glove of garlic (careful this is a very bitter and pungent spice)
1 chili dried chili pepper broken up
Fry till fragrant
Add remaining 5-6 cups of mung bean blend and any water for desired thickness
1 c chopped fennel stems and leaves
1 diced tomato
1/3 c chopped fresh mint leaves
Stir to combine; it will be ready in two min to serve.