This gorgeous green dahl recipe is packed full of flavour and spice.
Dry fry the spices, (pepper, coriander, cumin, turmeric, cardamom and chilli) in a large deep frying pan for 1 minute on a medium heat until fragrant - keep stirring to prevent burning.
Gently heat the coconut oil/ghee in the same pan and fry the onions for 10 minutes until soft - stir occasionally
Add the garlic and ginger and fry for a further 5 minutes on a gentle heat - regularly stir to prevent over-browning.
Add the carrots, celery and mung beans to the pot. Cover with 1 - 1.5 litres of bone broth or water.
Put the lid on the pan and allow it to simmer for 30 - 40 minutes, stirring occasionally – until it’s the right consistency.
Finish with chopped coriander and a touch of lemon juice.
Serve on a bed of baby spinach, or alternatively - stir the spinach through the dahl and allow it to wilt before serving.
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