Moong dal, or green gram lentils, are commonly used in Ayurvedic cooking. This Indian pantry staple packs a lot of hearty, wholesome protein. Bring out the flavor of the lentils by adding Bina’s Roasted Cumin and freshly prepared vegetables. This recipe makes a delicious dish that can be a meal on its own or can be eaten as a side dish.
Rinse the lentils. Place lentils and water in a pot over high heat. Bring to a boil. Then reduce heat and simmer for 45-55 minutes for desired consistency. If soaked overnight, reduce cooking time by 10-15 minutes.
While the lentils cook, finely dice the onion, carrot and celery.
Heat 3 tablespoons of safflower or canola oil in a pan over medium-high heat, until hot but not smoking. Add the diced vegetables. Cook, stirring often, until vegetables are soft.
To the softened vegetables, add boiled lentils, Roasted Cumin, tomato paste, squeeze juice of half a lemon. Finally, add salt to taste and mix all ingredients thoroughly to combine.
Garnish with freshly chopped cilantro and enjoy!
Chef’s Note
For a variation with meat, try adding cooked Italian sausage to this recipe.