Ingredients

300g

Organic Mung Beans

1 tsp

asafoetida

2 tbsp

ghee

shallots, finely sliced

carrots, grated

parsnips, grated

turnip, grated

2 cloves

garlic, crushed

5cm

ginger root, grated

organic cinnamon stick

2 tsp

salt

1.5 litres

vegetable stock

salt, pepper, lemon juice to taste

For the Tarka

2 tbsp

ghee

1 tsp

cumin seeds

1 tsp

caraway seeds

1 tsp

black mustard seeds

curry leaves

1 tsp

turmeric

1 tsp

ground cumin

1 tsp

ground coriander

1/2 tsp

black peppercorns

From Gourmet Glow a delicious vegetarian recipe - SPROUTED MUNG TARKA DHAL. This soothing dish is light on the digestion and so nutritious, it’s a healing food in Ayurveda. Sattvic in nature and made with a Tarka Of @steenbergsltd whole spices and ghee, this hugs your tummy as it goes down

Method

The day before you wish to make the dhal, cover the mung beans and asafoetida with just boiled water, cover and set aside somewhere light to sprout.
The next day you should see the beans beginning to sprout. When this happens continue with the dish.
Make the tarka by heating the ghee in a frying pan and frying the remaining ingredients until fragrant and the mustard seeds begin to pop. Remove from the heat, transfer to a bowl and set aside.
Heat the ghee for the dhal in a large pan and sweat the shallot with a pinch of salt for 5 minutes until soft and sweet but not coloured. Add the garlic, ginger and cinnamon stick and cook for 2 minutes more.
Add the remaining vegetables and sauté for 5 minutes until beginning to soften before adding the beans. Add the tarka and stir to combine.