Mung Bean Dhal

Directions

Soak the mung beans overnight in plenty of water.

Drain and rinse well the next day, then place into a large pot with lots of fresh water.

Cook until tender with still a little bite to it and drain.

Heat a large saucepan over a medium heat.

Add the fennel seed and cumin seed and stir through quickly then add the turmeric followed by the vegetable stock.

Add the mung beans, finely chopped coriander root, garlic and onion, carrot, sweet potato and simmer on a low heat for 15 – 20 minutes or until the vegetables are tender.

Add in the rest of the vegetables (broccoli, cauliflower, asparagus) and mix through.

Simmer for another 5 to 10 minutes or until vegetables are cooked and the dhal is creamy.

Taste and season with sea salt and ground black pepper.

Garnish with coriander leaves and serve.

Adapted from healthychef. com