Creamy Mung Dal with Carrots
This vegan mung dal with carrots is super delicious, creamy and easy to prepare. It warms you on cold winter days, fills you up and is easy to digest at the same time.
Equipment
- 1 Cutting board and knife
- 1 Vegetable grater
- 1 vegetable peeler
- 1 Cooking pot and spoon
Ingredients
- 2 onions snow-white
- 20 g ginger fresh
- 600 g carrots
- 2 tbsp coconut oil native
- 1 tsp real caraway ground
- 2 tsp salt
- 4 tsp ayurvedic spice blend see basic recipe
- 320 g mung beans peeled and halved
- 500 ml coconut milk creamy
- 500 ml water
Instructions
- Peel the 2 onions and finely dice them. Peel and finely grate the 20 g ginger. Roughly grate the 600 g carrots with a vegetable grater.
- Heat 2 tbsp coconut oil oil in a large saucepan and sauté onions, ginger and 1 tsp real caraway, 2 tsp salt and 4 tsp ayurvedic spice blend.
- Rinse 320 g mung beans under running water until runoff water runs clear.
- Add the mung beans and grated carrots to the saucepan with the onions and spices. Add 500 ml coconut milk and 500 ml water.
- Simmer on a low heat for 30 minutes until the dish has a creamy consistency. However, the mung beans should not completely disintegrate.
Notes
The Creamy Mung Dal tastes great with the Fennel Mango Salad.
Nutrition
Calories: 667kcalCarbohydrates: 75gProtein: 24gFat: 34gSaturated Fat: 29gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1304mgPotassium: 1878mgFiber: 19gSugar: 15gVitamin A: 25173IUVitamin B1: 1mgVitamin B2: 0.3mgVitamin B3: 4mgVitamin B5: 2mgVitamin B6: 1mgVitamin C: 19mgVitamin E: 2mgVitamin K: 29µgCalcium: 208mgCopper: 1mgFolate: 559µgIron: 11mgManganese: 2mgMagnesium: 239mgPhosphorus: 488mgSelenium: 7µgZinc: 3mgCholine: 108mgNet Carbohydrates: 56g