Lucy from Nourish Me's re-working of a "revolting" cookbook recipe for mung beans to create what she calls an "inauthentic dal" looked to me so wholesome, attractive and tasty that I figured nothing could be wrong with adding my own little tweaks to make it even more inauthentic!
Apart from making Lucy's wonderful recipe just a little spicier — my trademark, I suppose — I fried up the garlic, ginger, dried red chili and curry leaf spicing to draw out their flavors in a bit of oil before cooking with the mung beans, and fried the carrots and cashews a little as well to preserve some of the crispness of the carrots while they're being cooked and, well, because I love the fragrance and character of fried cashews. The result, much like Lucy's, is a light, warming and nourishing dal that's so easy to digest it's a pleasure going back for seconds and thirds. Thank you, Lucy!
|Mung Beans with Carrots and Cashews|
|Recipe by Lisa Turner|
Adapted from Nourish Me
Published on December 6, 2007
Simple, creamy, spicy and nourishing mung dal cooked with carrots and cashews and simmered in coconut milk
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