An affordable, hearty and easy to make dahl that you can pop in the slow cooker and forget about. This is a nutritionally balanced recipe that contains 3 of your 5 a day. It contains roughly 15g of protein per serving so is heartier than you might expect. This is a very mild dahl so go extra on the spices if you like a bit of heat. Check there is enough salt and spice to taste before stirring, you may need to add a little extra depending on the stock you used and your personal preferences. Serve with flatbread, chapti, roti, naan, rice or cauliflower rice - whatever your preference is!
Course: Main Course
Keyword: mung bean, slow cooker, vegan, vegetarian
Garlic press or fine grater
1cup mung beans rinsed
1handful chopped coriander
1tsp sea salt
2tbsp garam masala
2tbspfresh ginger minced
2cups vegetable stock
4cups baby spinach fresh or frozen
1tsp ground coriander
Rinse the mung beans and add to the slow cooker
Cover with chopped tomatoes, coconut milk and stock
Dice onion and add to the slow cooker
Minced the garlic and ginger and add to the slow cooker
Add all the dried herbs, spices and salt
Stir until mixed well
Cook on high for 3.5 hours or low for 7 hours. About 10 minutes before it is due to be ready, add the baby leaf spinach and stir.
Sprinkle with chopped coriander and then serve with rice, coconut rice or naan bread.
This recipe freezes well so feel free to double up on the ingredients. It is also nice with a dollop of greek yogurt (or vegan alternative) on top. To reduce calories use low fat coconut milk instead of full fat.