Mung Bean Dahl

An alternative take on an Indian classic



Prep time

10 minutes

Cook time

40 minutes

This is an ancient Indian recipe that’s been passed down from generation to generation because of the incredible taste and believed healing properties. Mung beans are naturally high in protein and make the perfect base of this dahl that’s full of incredible flavours!


1/2 leek, diced 
1 garlic clove
1/2 thumb size piece of ginger, peeled and grated
1 tbsp olive oil or cooking spray
1 tsp mustard seeds
1 tsp cumin seeds
250g  mung beans (ideally soaked overnight in cold water)
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
1 medium tomato, sliced and diced
1 tsp mild curry powder
fresh coriander, handful
500ml chicken stock


  1. Heat the olive oil in a pan over a medium heat. Add the mustard seeds and cumin seeds and fry until they start to pop. Then, add the leek, ginger, and garlic and cook for about 5-10 mins or until soft and sweet.
  2. Add the rinsed/drained mung beans together with 500ml of chicken stock. Also, add the turmeric and cinnamon, bring to a medium simmer.
  3. Add the roughly chopped tomato, chilli powder and chopped coriander stalks then leave all ingredients to simmer for approx. 30 mins or until the mung beans are tender.
  4. Serve with a squeeze of lemon juice and sprinkle the coriander leaves on top. 

Chef’s tips

Use fresh chillies for an extra kick of heat! Goes well with chutney/yoghurt/rice/naan bread.


Join our mailing list