Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon whole cumin seeds
- 2 small yellow onions, finely diced
- 3 large garlic cloves, minced
- 1 medium sweet potato, peeled and diced
- 1 x 400 g can organic diced tomatoes
- 2 tablespoons freshly peeling and grated ginger
- 1 tablespoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 2 cups water (500 ml)
- 1 cup mung dhal, peeled and split mung beans (200 g)
- 1 x 200 ml can organic coconut milk
- Freshly squeezed juice from 1 lime, plus more to serve
- Generous handful of spinach leaves, stemmed and chopped (optional)
- Fresh cilantro, to garnish
Instructions
- In a large pot (Dutch oven) heat the oil over medium-high heat.
- Add the cumin seeds and cook, stirring constantly, for about 30-45 seconds, until fragrant.
- Add the onion sauté, stirring often, until they start to soften (4-5 minutes) then add the garlic and sweet potato, and sauté for another 3-4 minutes.
- Add the tomatoes and stir to combine, then add the ginger, coriander, turmeric, cayenne, and salt. Sauté this mixture for 1 minute, stirring frequently.
- Add the water and bring to a simmer. Reduce the heat to medium, and cook, partially covered with a lid, for 10 minutes.
- Add the split mung beans, return to a simmer, cover with a lid, and reduce heat to medium-low. Simmer for 15 minutes, or until mung dhal is cooked, stirring the mixture once or twice.
- Stir in the coconut milk and increase the heat slightly. Once the mixture comes to a light simmer, add the lime juice and stir in the spinach. Continue cooking until wilted, 1 minute. If desired, add a little more water to thin.
- Serve into bowls, garnish with cilantro leaves and serve lime wedges on the side.
- Enjoy!
Nutrition
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify.