Softly Spiced Mung Beans with Mint and Coriander Yogurt | Nigella's Recipes | Nigella Lawson
These tiny, vibrantly khaki (if that's not too strange a concept) beans, thickened with red lentils, make for a dal with a mild and modest, earthy simplicity.
Keywords
- Dairy Free
- Egg Free
- Gluten Free
- Nut Free
- Vegan
- Vegetarian
- Asian Inspired
- Comfort
- Curry
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Ingredients
- 250 grams mung beans
- 75 grams red lentils
- 1½ litres cold water
- 1 - 2 fresh red chillies - depending on how much heat you want (finely chopped)
- 1 clove garlic (peeled and minced)
- 1 teaspoon ground turmeric
- 2 teaspoons garam masala
- 1 teaspoon fine sea salt (to taste)
- good grinding of black pepper
- 250 grams coconut-milk yogurt
- leaves from 1 small (approx. 25g) bunch fresh coriander
- 4 x 15ml tablespoons very roughly chopped fresh mint leaves
- fine sea salt (to taste)
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