Mung Daal

Warm and hearty, this traditional Indian comfort food can be made in so many ways.  I made it yesterday for the kids to have as their afternoon snack.  Use it as a side or a main dish.  It's easy and detoxifying with the right ingredients.  

• 2-4 cloves garlic
• 2 shallots
• 1 TBS ghee
• 7 cups water
• 2 cups organic red lentils, rinsed well 
• 18 oz diced, organic tomatoes in glass jar or fresh
• tsp grated fresh tumeric or a 1/2 tsp of powder
• tsp grated fresh ginger or 1/2 tsp powder
• Himalayan pink salt
• lemon juice
• 2 cups brown basmati rice

Cook the rice per the instructions.  Rinse the lentils well and soak until ready to cook if you have time, otherwise skip this step.  If cooking this dish often, a pressure cooker can help speed the process.  I use my Le Crueset pot with a heavy lid as an alternative.  Heat a TBS of ghee and saute the shallots for 2 minutes and add the garlic for an additional 2 minutes.  Add the tomatoes until cooked down.

Add the lentils, water, tumeric and ginger and stir to coat lentils well.  Add or delete whatever spices you don't like or would like to add.  It's really a creative dish.  Most call for hotter spices but I keep it mellow for the kids.   Add salt to taste.  Cover and cook for 12 minutes in a pressure cooker or longer for other pots.  Cook the lentils down and add spices to taste. 

Pour the Mung Daal over rice and add a squirt of lemon.  

Enjoy!