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.
Cook the beans according to the instructions on the package. Do not drain!
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.
Add the tomato sauce to the beans and stir well. Bring to boil and simmer for 5 to 10 minutes.
Serve Mung Dal warm.
Servings 0