I may have mentioned previously that I tend to cook by throwing random ingredients together in a pot and crossing my fingers, so I’m always a little nervous when I post a recipe that it may not turn out as well for you lovely folk in the remaking, as it did for me in the original dish.
So fingers crossed, but please let me know in the comments if it doesn’t turn out for you and I will endeavor to fix up the recipe for you.
This recipe was created in an attempt to utilise a lot of left over vegies out of the fridge before my husband and I left for two days away at Mornington Peninsula (pre-baby treat) that we received as a gift from my wonderful brother.
Lucky for me it was delicious!
2 C Garden Organics Mung Dal
1 tsp dried Onion Powder
1 tsp dried Garlic Powder
3 Cloves Fresh Garlic (crushed)
Zest 1 Lemon
Juice 1.5 Lemons
2 flat Tsp Ground Coriander
1 tsp Ground Cumin
1 tsp Powdered or Fresh Ginger
Large Handful Kale (washed and finely sliced)
120g English Spinach (washed and finely sliced) (you can use more or less of this as it doesn’t alter the flavour at all)
1 Punnet Cherry tomatoes (washed and cubed)
2 Carrots – Small to Medium sized (washed, sliced and then roughly chopped)
2 Celery Sticks (washed, sliced and roughly chopped)
Tumeric – Fresh or Ground
2 Litres Water
Himalayan Sea Salt (HSS) to taste
Ground Black Pepper to taste
**I find myself a little sensitive to fresh Garlic and Onion but have less of a reaction to the powdered forms which is why you will see them in lots of my recipes (also it is just quicker when you have a little person hacking into your peaceful cooking time). This recipe I added the 3 cloves of fresh garlic (ignoring my personal sensitivities) but later on a felt more garlic was required to deepen the flavour which is why I added garlic powder at this stage. You can omit if you would prefer fresh and simply replace with an extra clove of garlic and 1 medium brown onion roughly diced.
In a large saucepan add a thin layer of water, just covering the bottom of the pan. Then add Garlic, Onion Powder and all Spices and Herbs. Stir until garlic has softened.
Add Mung Dal, Carrots, Celery and Tomatoes and cover with Water and turn heat up to high.
Once boiling, simmer on low stirring occasionally and seasoning with HSS and Pepper as you go till you reach your preferred level of seasoning.
Once Mung Dal has softened to a good Dal consistency add Spinach and Kale and either serve immediately or let the greens soften for an extra couple of minutes.
**If you like a bit of heat, add Cayenne or Chilli Flakes to this dish when you serve.
Serve with Steamed Rice.
In the picture above, I have chargrilled some Zucchini in a pan with a little water, Olive Oil, Tumeric, HSS and Lemon Juice.