Mung Bean Dal

This spicy dal is perfect on its own or over Basmati rice. The pressure cooker is great to cook this, but a stock pot will work just as well, simmering until the mung beans are tender and the dal is thickened to your liking - approx. 45-60 minutes.

2 teaspoons olive or coconut oil

1 red onion

1” nob fresh ginger

1/2 teaspoon ground cayenne

2 teaspoons ground turmeric

2 teaspoons garam masala

2 teaspoons cumin seeds

2 garlic cloves, minced

1/2 can diced tomatoes (or 2 fresh Roma tomatoes)

1 can full fat coconut milk

2 cups dried mung beans

8 cups water

1 Tablespoon Maldon sea salt

Method

1. Preheat the pressure cooker over medium high heat. Add the oil and preheat for an additional 30 seconds before adding the onion. Saute approximately 3 minutes, stirring every so often.

2. Add the ingredients: ginger - garlic, to the onions and saute stirring constantly for 30 seconds.

3. Add the tomatoes and continue to saute for an additional minute, stirring to dry the tomatoes just a bit.

4. Add the remaining ingredients and secure the locking lid. Heat over high heat until high heat is reached. Once high pressure is reached, continue on high heat for 20 minutes.

5. After 20 minutes, turn off the heat. Either release the pressure manually or let the pot cool and release on its own.