Dairy Free Thai-Inspired Ginger-Lime Mung Bean Dal
Total time1 hr
Prep time15 min
Cook time45 min
4.7(3)
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Learn more →Ingredients
4 servings
For the dal
- 1 cup dried split mung beans (moong dal)
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 2 tbsp fresh ginger, finely grated
- 1 stalk lemongrass, outer layers removed, tender inner stalk minced
- 1 tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups low-sodium vegetable broth
- 1 cup water
- 2 tbsp fish sauce
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 2 cups baby spinach, loosely packed
- salt and pepper, to taste
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 2 scallions, thinly sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Rinse the split mung beans in a fine-mesh strainer under cold running water until the water runs clear, then set aside to drain.
- 2
Heat the coconut oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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