Eosinophilic Esophagitis Friendly Tomato-Ginger Masala Mung Bean Dal
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Learn more →Ingredients
4 servings
- 1 cup whole mung beans, rinsed and picked over
- 4 cups water
- 3 tbsp extra virgin olive oil, divided
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 can (14 oz) diced tomatoes
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp garam masala
- ¼ tsp cayenne pepper
- 1 tsp salt, plus more to taste
For the tarka
- 1 tsp cumin seeds
- ½ tsp brown mustard seeds
- ¼ tsp ground turmeric
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Rinse the mung beans in a fine-mesh strainer under cold running water until the water runs clear. Transfer to a large saucepan or Dutch oven, add 4 cups water, and bring to a boil over high heat. Reduce the heat to medium-low and simmer, partially covered, until the beans are completely tender and beginning to split, 35–40 minutes. Skim any foam that rises in the first 10 minutes. Do not drain.
- 2
While the beans cook, heat 2 tbsp of the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent with golden edges, about 8–10 minutes.
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