- 1 cup split yellow mung dahl beans
- 2 cups water (or sodium-free vegetable stock)
- ½ cup onion, diced
- 2 tsp garlic, minced
- 1 tsp rosemary, dried (or 2 tsp fresh)
- 1 tsp oregano, dried (or 2 tsp fresh)
- 1 tsp paprika
- 2 tsp lemon juice
- ½ tsp salt
- Pinch black pepper, freshly ground
- 1 cup seasonal vegetables, chopped
- In a medium saucepan, combine the beans, water, onion, garlic, and herbs.
- Cover. Bring to a boil. Reduce heat to low and simmer 20–25 minutes, until beans are thoroughly cooked.
- Garnish with lemon, salt and pepper to taste.
- Serve with steamed seasonal vegetables drizzled with lemon juice, sea salt and pepper to taste. Or you can cook the vegetables into the dahl.
Non-Cleansing Option: Add ½–1 tsp of oil per serving, such as ghee, butter, coconut oil or olive oil. If the entire dish will be eaten when not cleansing, sauté the onion and garlic in 2 tsp of ghee, butter or coconut oil. (Always add olive oil at the table, after heat, and do not cook with it.)
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