Mung bean dahl

Oh hello, here is another curry recipe! My love for curry recipes especially dahl is never-ending especially during autumn and winter when our body thrives on the nourishing, grounding and healing spices. Mung bean, like any other legume is high in plant based protein, complex carbohydrates and fibre amongst micronutrients like folate. Throw these nourishing ingredients in a pot and let it simmer away for the hour and voila, a nutrient-dense, hearty meal is ready with plenty of leftovers for future meals.

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Slowcooked red lentil dahl (VG, GF)

Dahl, dahl, glorious dahl. A common staple for our dinners during these cooler months. I usually use organic split red lentils for this recipe although I also love it with split mung beans. High in iron, folate, complex carbohydrates, protein and fibre. Better yet, when traditionally combined with rice (I use a combination of organic brown and white basmati rice), the meal becomes an excellent source of complementary protein which is essential in a plant based lifestyle.

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