Easy Mung Dahl Hummus Recipe

Hummus is a Middle Eastern dish generally made with chickpeas along with garlic.Chickpeas are harder to digest and can cause bloating.

We have made this hummus with mung beans because out of all pulses they are the most alkaline, nutritious and easy to digest. We have also omitted garlic as this can cause excess heat in the body. If you like the pungent taste, use a 1/8 tsp of asafoetida powder and fry  in olive oil till light brown and mix with the hummus.

Ingredients

• ½ cup skinned or whole mung dahl ( whole mung dahl has to be soaked overnight)
• 1 ½ cups water
• The greens of 2 spring onions finely chopped or chives for a garnish
• ½ tsp salt
• Juice of one 1-2 limes as per taste
• 1.5 tbsp tahini
• 2 tbsp of olive oil
• Pinch of  black pepper

Method

1. Wash dahl 3 times and then bring to the boil. Once boiling reduce to simmer.
2. If using a pressure cooker, allow 4 whistles. If using an open pan, partially cover and cook until dahl is tender and thick.
3. Place waterless dahl into a blender with tahinini, salt and pepper and lime juice.
4. Blend until a thick smooth consistency is obtained. If water is needed, use excess dahl water or fresh water.
5. Remove and place in a serving container.
6. Mix in olive oil, garnish with finely chopped herbs and drizzle with a little olive oil.

Mung Dal Kichari Recipe- Healthy, Wholesome, Vegan

Kichari is one of the lightest and most nutritious of meal. Can be had by almost anyone if made with mung dal. Served in Ayurveda hospitals and homes for the sick. Or you can eat it any day. It is a complete meal in itself, quick and easy to cook.

Recipe:

Serves 1-2

Ingredients

1/4 cup yellow mung dahl
1/4 cup rice
2 cups water
1/2 tsp finely chopped ginger
1/2 tsp chopped chilli
1/4 tsp coriander
1/4 tsp turmeric
1/4 tsp cumin seeds
1/4 tsp mustard seeds
1 pinch of hing( asafoetedia )
1/2 tsp rocksalt
1 tbsp cold pressed oil or ghee

Method

1. Wash rice and dahl together 3-4 times.
2. Put oil in a heavy bottomed pan on a low flame.When oil is hot add seeds. When mustard seeds have popped add ginger, chilli and other spices. Then add rice and lentils. Stir well for a few minutes so that the rice and lentils are properly coated with the spices.
3. Then add water. Bring to the boil then reduce heat to a minimum flame and cover.
4. Cook for about 30 mins or until all the water has been absorbed and the rice and lentils have formed a porridge like consistency.
5. Serve hot with a dash of lime. Garnish with fresh coriander if required and/or drizzle with a half teaspoon of ghee for a creamier taste.

Variations

• Use green split lentils or green whole mung. Green whole mung has to be soaked overnight
• Use brown or red rice in which case 1/2 cup of extra water needs to be added. Brown/red rice rice goes well with whole mung dahl due to similar cooking times.
• Garnish with chopped mint or parsley.
• For wheat kichari use cracked wheat also know as daliya. Use the same proportion of wheat as rice but add 2.5 cups pf water and cook for 40 mins.
• Cook the rice and dahl together with salt and turmeric. Temper afterwards
• Add vegetables when cooking the rice and dahl