Grounding Mung Dalh



2 cups split mung dahl (soaked and rinsed)
2 cups pumpkin, cut into bite-sized cubes
1 cup cauliflower florets
1 medium onion, finely chopped (optional)
2-3 cloves garlic, minced (optional)
2 cups spinach or kale, roughly chopped
1 tbsp grated fresh ginger (or 1 tsp ginger powder)
1 tsp turmeric
1 tsp coriander
1 tsp cumin
A pinch of cayenne (optional if you like spicy)
2 tbsp ghee or olive oil
4 cups water or vegetable/bone broth (alternatively I like to use miso paste, it adds lots of flavour and nourishment)
Salt to taste (you can avoid if using miso paste)
1/2 to 1 cup coconut cream or 1/2 cup coconut yogurt


  1. In a pot, heat ghee or olive oil. Add turmeric, coriander, cumin, and cayenne. Sauté the spices until fragrant.
  2. If using, add chopped onion and minced garlic. Cook for 5 minutes, adding a bit of water if needed.
  3. Add soaked mung , pumpkin, and broth or water. Cover and simmer over low heat.
  4. Meanwhile, preheat the oven. Toss cauliflower florets in ghee or olive oil and roast until golden and crispy.
  5. Stir the dahl every 5-10 minutes to prevent sticking at the bottom.
  6. Once the Dahl is ready, add the coconut cream or yogurt and chopped spinach or kale. Stir and cover until the greens are tender.
  7. Incorporate the crispy cauliflower florets into the dahl, reserving some for topping.
  8. Serve the dahl with additional coconut yogurt, roasted seeds, and a side of basmati or brown rice.
  9. Optionally, you can add a squeeze of lemon juice and a side of sauerkraut for a touch tanginess

Enjoy your comforting and nutritious dahl, your body and heart will love you back.

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