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Mung Dal
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Mung Dal

Mung Dal

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$0.00
Serves:
3-4
Cooking Time:
20 minutes
Cuisine:
Indian
Special Diets:
Gluten Free, Lactose Free, Nut Free, Vegan
Print Recipe:
To print or download recipe name, ingredients and cooking method
  • 1 cup Spice Zen Dehulled Mung lentil
  • 2 tablespoon Olive oil or Ghee
  • 1 cup Water
  • 1 large Onion, diced
  • ¾ cup diced Carrot (or other vegetables to your liking)
  • 1.5 tablespoon Tomato passata or 1 large Tomato, diced (optional for a nightshade free dish)
  • 1 teaspoon chopped Garlic
  • 1 tablespoon Spice Zen Chickpea spice blend (increase quantity for stronger flavour)
  • ½ teaspoon Spice Zen Garam Masala (optional)
  • 1 tablespoon Lemon juice
  • 1 tablespoon chopped fresh Coriander leaf to garnish
  • 1 teaspoon Salt or to taste

 

 

  1. Soak the Spice Zen Dehulled Mung lentil in a bowl of hot water for 10 minutes. Drain the water.
  2. While the lentils are soaking, heat a pan over medium heat and add 2 tablespoons of olive oil. Add diced onion and garlic. Saute it for 2 minutes. Add Spice Zen Chickpea spice blend, saute it for a minute. Add diced carrots or any other vegetables to your liking. Stir fry it for 3-4 minutes.
  3. Add diced tomatoes or passata, saute it for a minute. Add lentils, 1 cup of water and salt. Stir it and cover the pot with a lid and cook the lentils for 5-6 minutes on a low heat.
  4. Remove the lid and stir the lentils. Check if the lentils are soft and cooked. Add more water, if needed or to your desired consistency. Add Spice Zen Garam Masala and lemon juice. Stir gently without crushing the lentils.
  5. Garnish with chopped coriander. Serve it as a salad or a side dish with rice or bread. Enjoy!

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  • 1 cup Spice Zen Dehulled Mung lentil
  • 2 tablespoon Olive oil or Ghee
  • 1 cup Water
  • 1 large Onion, diced
  • ¾ cup diced Carrot (or other vegetables to your liking)
  • 1.5 tablespoon Tomato passata or 1 large Tomato, diced (optional for a nightshade free dish)
  • 1 teaspoon chopped Garlic
  • 1 tablespoon Spice Zen Chickpea spice blend (increase quantity for stronger flavour)
  • ½ teaspoon Spice Zen Garam Masala (optional)
  • 1 tablespoon Lemon juice
  • 1 tablespoon chopped fresh Coriander leaf to garnish
  • 1 teaspoon Salt or to taste

 

 

  1. Soak the Spice Zen Dehulled Mung lentil in a bowl of hot water for 10 minutes. Drain the water.
  2. While the lentils are soaking, heat a pan over medium heat and add 2 tablespoons of olive oil. Add diced onion and garlic. Saute it for 2 minutes. Add Spice Zen Chickpea spice blend, saute it for a minute. Add diced carrots or any other vegetables to your liking. Stir fry it for 3-4 minutes.
  3. Add diced tomatoes or passata, saute it for a minute. Add lentils, 1 cup of water and salt. Stir it and cover the pot with a lid and cook the lentils for 5-6 minutes on a low heat.
  4. Remove the lid and stir the lentils. Check if the lentils are soft and cooked. Add more water, if needed or to your desired consistency. Add Spice Zen Garam Masala and lemon juice. Stir gently without crushing the lentils.
  5. Garnish with chopped coriander. Serve it as a salad or a side dish with rice or bread. Enjoy!
Mail me to send Recipes: info@spicezen.com.au

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