Pumpkin and Mango Moong Dahl
Serves: 5-6 (dependent on your own portion sizes)
INGREDIENTS:
1/2 an onion, roughly chopped
3 cloves of garlic, crushed and chopped
1 tsp avocado oil (optional)
large thumb-sized piece of ginger
2 tbsp coconut aminos or tamari
2 tbsp apple cider vinegar
1 tbsp turmeric powder + black pepper
1 tbsp cumin powder
1 tsp cinnamon powder
1 tsp mustard powder
2 kaffir lime leaves
1 tsp chilli flakes
500g of pumpkin, chopped
1 and 1/2c frozen or fresh mango
2c mushrooms, chopped
390g soak and cooked mung beans
2c of kale or spinach
3/4 of a can of coconut milk
3c coconut water
4-5c water
*Prep: Mung beans should be soaked for at least 8 hours prior, then cooked in a pot of boiling water for approx. 20 minutes and thoroughly rinsed.
Method:
Preheat a large saucepan to a medium heat.
Add avocado oil, onion, garlic and ginger, cook for a few minutes then add the spices, kaffir lime leaves, coconut aminos, and ACV, and cook for a further few minutes.
Add the pumpkin, coconut water, water, mango and the pre-cooked mung beans, then place the lid on top for approx. 15 minutes.
Take the lid off, add the mushrooms, and simmer with the lid off for another 15-20 minutes or until the liquid reduces significantly and everything is cooked. *If the liquid reduces too much before everything is cooked then add more water.
Whilst waiting, begin cooking your rice.
Turn down to a lower heat, add the coconut milk and another 1/2 cup of water to the dahl, stir in and lightly simmer for a couple minutes, then add the spinach and stir through.
Serve with rice.