Sweet Potato Moong Dal

Yellow moong dal refers to moong beans that have been skinned and split, so that they're flat, yellow, and quick-cooking. They're relatively easy to digest.

I use a pressure cooker (Instant Pot) to cook my pulses as it kills off the lectins (anti-nutrient that is hard to digest and potentially harmful) but you can cook on the hob in which case you will need to simmer for 25-30 minutes. 

Ingredients 

  • 1 onion, finely chopped 

  • 3 cloves garlic, crushed

  • 2tsp each ground cumin and coriander 

  • 1tsp ground turmeric 

  • 1 inch fresh ginger, grated 

  • 1 cup Moong dal, rinsed 

  • 500ml vegetable stock (I use Steenbergs Vegetable Bouillon powder - 2tsp in 500ml boiling water)

  • 1 x 400ml tin coconut milk

  • 1 medium sweet potato, cut into large chunk

  • Freshly ground pepper 


Directions

  1. Sauté the onion until soft but not coloured. Add the garlic and cook for a few more minutes then add the spices and cook for a couple more minutes.

  2. Transfer to the pressure cooker. Add the Sweet potatoes, dal, stock and coconut milk and pepper and cook on high for 1 minute. Leave to release pressure naturally. This may take 30 minutes.

  3. Serve with lots of fresh coriander.

Sweet Potato Moong Dal
Vegan, Quick Meals & Snacks, Lunch & Supper Mains, Salads & SoupsPippa Campbell