Ingredients
- 1 cup yellow split moong lentil (Ideally soaked overnight or for 4 hours before cooking)
- 3 cups water
- 1 tablespoon vegan butter or coconut oil
- 1 teaspoon cumin seeds
- 1⁄2 teaspoon mustard seeds
- 10 curry leaves
- 1 tablespoon crushed ginger
- 1⁄8 teaspoon asafoetida
- 3⁄8 teaspoons salt
- 1 teaspoon CCF powder
- 1⁄4 cup fresh dill
- dash of lime
Instructions
1. Rinse lentils till the water runs clear. Add lentils and water to a deep pot and leave to cook at medium heat for about 20 - 25 minutes.
2. While the lentils are cooking, in a small pan heat oil or vegan butter and add cumin and mustard seeds, let them pop and brown. Next, add in ginger, curry leaves, asafetida, salt, and CCF, and sauté for a minute.
3. Once the daal is cooked and creamy in texture, add the sautéed spices in along with the dill and cook on medium heat for about 5 minutes. Squeeze a little lime if ya fancy and enjoy!
4. ♡ Sprinkle some love, Say a prayer of gratitude & serve with joy
Moong Daal with Dill
Reviews
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About Radhi
Radhi Devlukia is a New York Times Bestselling Author, Podcast Host, plant-based cook and co-founder of the adaptogenic tea brand, Juni. With her background as a dietitian and nutritionist and her studies in Ayurveda, Radhi shares everything from her recipes, health tips, wellness videos, natural skincare and beauty and how to live a conscious lifestyle.