Moon Beam's Mung Dahl

Recharge your system with Moon Beam's Mung Dahl! Garlic, ginger, turmeric, cloves, cumin and more make this a super charged soup that will make you shine from the inside out. Have it chunky or creamy, both are sensational and the leftovers are delightful. 

Ingredients:

• 1 tsp Sesame Oil or Water
• 6 Cups Vegetable Broth or Water or mix
• 1 Cup Dry Mung Beans or 400 grams 
• 1 Medium White Onion - Diced
• 2 Small or 1 Medium Carrot - Diced
• 1 Poblano Pepper or replace with celery stalk - diced
• 1 Tbsp Minced Garlic
• 3 Whole Cloves
• 1" Piece Ginger Peeled & Minced
• 1" Piece Turmeric Peeled & Minced or 1/2-1 tsp dry
• 1 Jalapeno - Diced (opt)
• 1 Tbsp Cumin Seeds - Toasted
• 1 tsp Mustard Seeds - Toasted
• 1 tsp Cumin Powder
• 1/4 tsp Salt and Pepper, to state
• 1/3 Cup Shoyu/Tamari or Soy Sauce (Low Sodium, Coconut Aminos for Soy Free)
• 2 Tbsp Minced Cilantro

Peaceful Preparation:

1. In a pot add a sesame oil or water. Add the onions, carrot, poblano pepper and jalapeno and saute for 5-7 minutes, add a little water or broth as needed. Season with salt and pepper. 
2. Add the minced turmeric and ginger, cook 2-3 minutes, add the garlic, take it another minute or so. Add the spices, water or vegetable broth and rinsed mung beans. Rinse them for a minute or so and then add them. You can also soak first for better digestion. 
3. Cook for 45-60+++ minutes up to 1 1/2 hours until the beans are of desired consistency. Have it chunky with cilantro on top or blended smooth with dairy free heavy cream or cheese on top, cilantro and seeds. Add brown rice on the side, naan or as desired. Enjoy!!