Spicy Tomato Moong Dahl

Ingredients:

• Approx. 1/3 cup of mung beans; soaked overnight* (strain) then boiled for 10-15 minutes (strain and discard water).

• 1 fresh tomato, chopped

• 1/2 an onion, finely chopped

• 2 cloves of garlic, crushed

• large thumb-sized piece of ginger, grated

• 1 tbsp organic curry powder, preferably no added salt

• 1/2 tsp turmeric + black pepper

• 1/2 tsp of chilli flakes

• 2 tbsp apple cider vinegar

• 1 can of canned tomatoes, no added salt.

• 2 cups of coconut water

• 2 cups of water

• 1/2 a can of organic coconut milk

• Chopped kale or spinach (or both?)

Method:

• Preheat a large saucepan to medium, add fresh tomato, onion, garlic, ginger, ACV and spices; allow to cook for 5 minutes.

• Bring down to a low heat, add canned tomatoes, mung beans, coconut water and water; place the lid on top, ajar, so the dahl can reduce.

• Allow to simmer for 20-30 minutes, make sure you're checking every so often to avoid any sticking.

• Add coconut milk and chopped spinach and/or spinach

• Serve with rice and vegetables.

*If you’re curious as to why we need to soak and boil mung beans before using them, it is because they contain various phytochemicals that are known as ‘anti-nutrients’. This doesn’t mean they are bad, its just that they can inhibit the absorption of other nutrients by doing this soaking and boiling process, we inactivate these compounds. This is the same for all legumes; it also shortens the cooking time, makes them easier to digest and avoids bloating and flatulence :-)