Ayurvedic Recipe - Mung Dal & Vegetable Bhaji
A thanks to all who came out for the Valentine’s Day event, we had a great time! For those of you who were inquiring about the Dal that we made that evening, here is the recipe. Enjoy! Happy Cooking
Mung Dal & Vegetable Bhaji (type of veg stir fry) Serves 4 to 6
2 cups veggies of your choice (I used broccoli, zucchini, carrots, yams and kale)
2 cups mung dal, split or whole
5 cups water
1 tablespoon coconut oil or olive oil
1 teaspoon cumin seeds
½ teaspoon mustard seeds
1 small handful fresh cilantro, chopped
2 cloves garlic, chopped
1 pinch hing*
¼ teaspoon turmeric
½ teaspoon salt
½ teaspoon masala powder or cayenne (I like it better with masala)
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Wash and prepare the veggies by chopping them into bite size pieces. Wash the mung dal.
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In a saucepan, put the dal, veggies and water. Cook, partially covered, until the dal and veggies are tender, about 45 minutes. Stir frequently to keep from sticking.
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Heat oil on medium in a good sized pot and add the mustard and cumin seeds. Stir until the seeds pop, then mix in the cilantro, garlic & hing. Cook until the garlic is slightly brown.
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Add the mung dal mixture to the spices. Stir in the turmeric, salt and masala powder.
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Bring to a boil, turn off the heat and serve.
* A spice used in Ayurvedic cooking to aid in the digestion of beans, reduce flatulence, to add a flavor similar to onion and garlic, and to help make the food more balancing for all doshas.
