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this mung dal will delight your senses

Yields6 ServingsPrep Time10 minsCook Time35 minsTotal Time45 mins

What if your dinner was a superfood? How about an aromatic, spicy, finger-licking superfood? We invite you to make this recipe for your wholesome dinner or lunch. Even if you've never cooked a dal before, this one will surprise you with its ease and simplicity. And you will see for yourself that carefully selected spices make all the difference. Though our mung dal is spicy, that too is beneficial for your health. According to multiple sources, an ingredient found in black pepper (piperine) increases absorption of turmeric's curcumin by 2000%. E.g., University of Massachusetts article. Without piperine, the benefits of curcumin are difficult for your body to unlock. Coupled with ginger, these herbs form a magic potion that protects your body from inflammation, cancer, and cardiovascular disease. See study published in the International Journal of Rheumatic Diseases. So savor mung dal by spoonful, nourishing your senses -- and your body. Note: You can make this dal with red lentils. Just be sure to add an extra cup of water.

Mung Dal, red lentil dal, vegan, turmeric, cardamon, easy by foodjoya

Wholesome Products:
 10 oz sprouted mung beans or non-sprouted mung beans
 2 tbsp organic olive oil
 1 very large yellow onion, finely diced
 2 medium carrots, finely diced
 1 oz ginger root (1.5 inch piece), finely diced
 2 garlic cloves, thinly sliced
 1 jar of organic, preservative-free diced tomatoes
 1 bunch fresh Italian parsley, leaves chopped
 1 tbsp ground turmeric
 1 tbsp garam masala
 ½ tsp red pepper flakes
 1 tsp ground cardamom
 ½ tsp freshly ground black pepper or grains of paradise
 1 tsp caraway seeds
Cook the Beans:

Cook the beans according to the instructions on the package. Do not drain!

Make the Sauce:

In a sautéing pan, warm up organic olive oil. Add onion and cook for 6 minutes. Using a spatula, move the onion to the edges of the pan and place the spices in the center. Stir and cook until fragrant, about 1 minute. Now mix in garlic, ginger and carrots. Sauté for another 4 minutes.


Add organic, preservative-free diced tomatoes. Bring to gentle boil. Then simmer on low, covered, for 20 minutes. Mix in parsley.

Mix Together:

Add the tomato sauce to the beans and stir well. Bring to boil and simmer for 5 to 10 minutes.


Serve Mung Dal warm.

Nutrition Facts

Servings 6