Curry Moong Dal

Curry Moong Dal Recipe

By Lena's Vegan Living

🔪Prep Time: 30 mins

👩‍🍳Cook Time: 20 mins

Ingredients

2 cups Moong Dal beans

4 cups water (you may add more water later)

3 bay leaves

4 diced Roma tomatoes

2 tsp Turmeric

1 tsp Garam masala

2 tsp cumin powder

1 tsp coriander powder

1/2 tsp mustard powder

½ tsp black pepper

Dry chilli pepper flakes to taste

2 shallot 0nion minced

2 tsp ginger fresh minced

4 garlic cloves minced

½ cilantro cup only leaves

¼ coconut oil or oil of your choice

Himalayan Pink salt to taste

CURRY CAULIFLOWER

Cauliflower medium size (only florets)

2 tsp turmeric powder

2 tsp cumin powder

½ tsp mustard powder

1 tsp coriander powder

Black pepper to taste

Dry Chilli pepper flakes to taste

2 shallot onions diced

4 garlic cloves minced

½ cup cilantro only leaves

Pink Himalayan Salt to taste

2 tbsp grape seed oil or oil of your choice

Instructions

1Rinse the beans thoroughly first.

2In the pot, bring water with beans and bay leaf to boiling, turn down the heat and let it simmer for 15 to 20 min until mushy.

3Sauté onions with garlic and ginger until translucent.

4Add gradually all the spices while stirring and sauté for another minute or two. You may reduce the heat to make sure it doesn’t burn.

5add tomatoes and mix thoroughly together. Bring to a boil, then reduce the heat and let it simmer for 15 to 20 min until mushy.

6When ready, mix the mixture with moong beans and mix thoroughly. You may add water if needed, bring it to boil and reduce the heat to simmer again for few seconds. Add cilantro leaves and stir well. Take it off the heat and adjust the taste.

7You may serve with basmati rice, naan bread and curry cauliflower.

8CURRY CAULIFLOWER

9Lightly steam cauliflower florets with salt, for about 5min.

10Sauté onions with garlic and ginger until translucent.

11Add gradually all the spices while stirring and sauté for another minute or two. Reduce the heat to make sure it doesn’t burn.

12Add cauliflower and stir thoroughly but gently, until is completely covered in spices.

13Add cilantro and serve.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.