Mung Dal
- Serves:
- 3-4
- Cooking Time:
- 20 minutes
- Cuisine:
- Indian
- Special Diets:
- Gluten Free, Lactose Free, Nut Free, Vegan
- Print Recipe:
- 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
- Soak the Spice Zen Dehulled Mung lentil in a bowl of hot water for 10 minutes. Drain the water.
- 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.
- 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.
- 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.
- Garnish with chopped coriander. Serve it as a salad or a side dish with rice or bread. Enjoy!
0 Reviews Hide Reviews Show Reviews
- 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
- Soak the Spice Zen Dehulled Mung lentil in a bowl of hot water for 10 minutes. Drain the water.
- 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.
- 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.
- 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.
- Garnish with chopped coriander. Serve it as a salad or a side dish with rice or bread. Enjoy!
Related Products
Yellow Mustard Seed
Botanical name: Sinapis alba We source Organic Yellow Mustard Seed from India and pack it in a Biodegradable, resealable, stand up paper bag. Yellow Mustard Seed (also called white mustard seed) is...
Rice Couscous Salad
1 cup Spice Zen Rice Couscous 2¼ cup vegetable stock (optional chicken stock) 2 tablespoons + 1 teaspoon olive oil 2 cups diced vegetables (onion, capsicum, sweet potato, butternut...
Dehulled Mung Lentil
Type a description for this product here...
Vindaloo Spice Blend
Type a description for this product here...
Customers Also Viewed
Spiced Chickpea Potato
250 grams (1 cup) Chickpeas soaked 6 hours or overnight (equivalent to 2 cups cooked chickpeas from a can) 400 grams potatoes (or 3 small potatoes) cut into 1 cm cube 3-4 tomatoes finely...
Butter Chicken
Marinade 450 grams boneless chicken, diced into 1.5-inch pieces 1 tablespoon Lemon juice 1 teaspoon Spice Zen Butter Chicken Spice Blend ½ cup yoghurt (optional lactose free...
Sambar
1 cup Split Pigeon Pea (also called Toor or Arhar) lentil 1 medium onion, finely chopped 1 teaspoon Ginger paste (optional substitute with ½ tsp Spice Zen Fresh Ground Dried Ginger) 1...
Chickpea & Lentil Spice Blend
This gourmet spice blend is made of 18 organic spices, individually hand roasted and stoneground. This is a traditional blend to create a perfect Indian soul food – Chickpea potato curry or...
Vegan Biryani
2 Cups Basmati Rice (500 gms) rinsed and drained 5 cups small diced vegetables (potatoes, red capsicum, french beans, carrots, cauliflower) 2-3 tomatoes finely chopped or pureed 3 tablespoons...
Dehulled Mung Lentil
Type a description for this product here...
Vegan Thai Mussaman Curry
500 grams chopped vegetables (eggplant, capsicum, green beans or any other vegetable of your choice) 300 ml coconut cream 100 grams fried Tofu, sliced 2 tablespoon rice bran oil 1½...
Rice Couscous Salad
1 cup Spice Zen Rice Couscous 2¼ cup vegetable stock (optional chicken stock) 2 tablespoons + 1 teaspoon olive oil 2 cups diced vegetables (onion, capsicum, sweet potato, butternut...
Chai Latte
1 cup of milk (cow, goat, soy or almond) 1 teaspoon Spice Zen Masala Chai spice blend 1 teaspoon of Spice Zen Assam Black tea blend (or 1 tea bag or 1 teaspoon of tea of choice) Sweetener...
Vegetarian Jambalaya
1 large onion, sliced 1 red capsicum, sliced 2 celery stalks, sliced 1 zucchini, sliced 1 tablespoon Spice Zen Cajun Seasoning 2 tablespoon olive oil 1¼ cups long grain white rice 4...
Spiced Lentil Burger
Lentil Patties 1.5 cups of whole Red lentils (or 2 cans of 400g whole red lentils, drained) 2 small potatoes peeled (or 1 sweet potato) 1 small onion, chopped fine 1 small carrot, shredded 1...
Thai Mussaman Chicken Curry
750 grams chicken legs & thigh fillets 500 ml coconut milk (or 140ml coconut cream & 270ml coconut milk) 100 grams fried Tofu, sliced (optional) 3 tablespoon rice bran oil 3...
