Hemsley + Hemsley - Healthy & Delicious



This gorgeous green dahl recipe is packed full of flavour and spice. 


  • 500g mung beans (soaked overnight, rinsed and drained)

  • 4 large onions, sliced

  • 6 large cloves of garlic, diced or grated

  • 1 x 2 inch piece of ginger, grated or finely diced

  • 4 large carrots, finely diced

  • 2 sticks of celery, finely diced

  • 8 large handfuls of greens, e.g. baby spinach, spinach, winter leaves, kale

  • 3 large handfuls of coriander, finely chop the stems and roughly chop the leaves

  • 2 large limes or lemons - juice the first and save the second and cut into wedges for serving

  • 1 -1.5 litres of hot homemade chicken stock or hot water - you might want to add less or more depending on how soupy you like your dahl

  • 1 tablespoon of ghee or coconut oil

  • Sea salt and black pepper, to taste

  • 2 large pinches of black pepper

  • 1 tablespoon of ground cumin

  • 1 tablespoon of ground turmeric

  • 2 teaspoons of ground coriander

  • 6 cardamom pods, roughly bashed up

  • Optional: dried or fresh chilli to taste


  • 1.

    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.

  • 2.

    Gently heat the coconut oil/ghee in the same pan and fry the onions for 10 minutes until soft - stir occasionally

  • 3.

    Add the garlic and ginger and fry for a further 5 minutes on a gentle heat - regularly stir to prevent over-browning.

  • 4.

    Add the carrots, celery and mung beans to the pot. Cover with 1 - 1.5 litres of bone broth or water.

  • 5.

    Put the lid on the pan and allow it to simmer for 30 - 40 minutes, stirring occasionally – until it’s the right consistency.

  • 6.

    Finish with chopped coriander and a touch of lemon juice.

  • 7.

    Serve on a bed of baby spinach, or alternatively - stir the spinach through the dahl and allow it to wilt before serving.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 415kj
  • Fat Total 5g
  • Saturated Fat 2g
  • Protein 23g
  • Carbohydrate 75g
  • Sugar 12g
  • Sodium 1109mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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