Mung Bean Dahl


500 gram of mung beans soaked overnight

4 large onions

6 cloves garlic sliced

1 inch of ginger grated

4  carrots finely diced

2 sticks of celery finely diced

Bunch of coriander finely sliced

1 to 1.5 litres of stock

Tablespoon of ghee or coconut oil

Salt and pepper to taste

1 teaspoon black pepper

1 tablespoon ground cumin and  tumeric

2 teaspoons ground coriander

6 cardamon pods roughly smashed

Pinch of chilli

Lemon or lime for serving


  1. Dry fry pepper, cumin, turmeric , coriander, cardamon, chilli until fragrant, keep stirring
  2. Gently heat  coconut oil or ghee in the same pan  and then  fry onions for ten minutes
  3. Add garlic, ginger and fry further five minutes do not brown
  4. Add celery, carrots, mung beans, and stock
  5. Place lid on saucepan and simmer for approx 40 mins until the right consistency you like
  6. Serve with a squeeze of lemon or lime