Mmmmmm YUM! I made this deliciously, dreamy creamy dhal over the weekend and shared it on my socials and I’ve had so many people wanting the recipe I thought I’d quickly (although it’s never really quick once I start creating!) add it here on my blog, it deserves a forever home here. Now I can’t take credit for this Sweet Potato and Coconut Dhal, I got the recipe from ‘My Ayurvedic Diary’ – you can check this beautiful diary out here and I even have a discount code, just email or DM me on instagram if you want 20% off.
Ok back to this recipe, it’s by Asher-Lily Green, find her here at https://www.instagram.com/art.of.living.ayurveda/
This Sweet Potato and Coconut Dhal is a cooling, nourishing and sublimely creamy mung bean dish which can be served with or without basmati rise or a wholewheat roti (chapati) bread, I use spelt to make mine, a drizzle of tamari to taste is lovely too. This dhal is particularly beneficial to eat during the hot months of the year or if you’re experiencing a pitta imbalance in your digestive system.
Sweet Potato & Coconut Dhal 🍠🥥
- 1 cup split mung beans I actually use whole & it was fine, I just soaked them for couple of hours
- 3 cups water – add more as needed whilst cooking
- 1/4 tsp turmeric
- 1/2 tsp salt
- 2 tbsp ghee or olive oil
- 1/4 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/8 tsp ground nutmeg
- 2 cloves garlic chopped
- 1 pinch asafoetida
- 1 cup cubed sweet potato
- 2 cups chopped leafy greens
- 1 cup coconut milk
- *optional tamari for seasoning basmati rice to serve
- Wash and drain mung beans thoroughly, then add the water, turmeric and salt. Cook on medium heat, uncovered, for 15-20 minutes, until mung beans are tender.
- Meanwhile, heat the oil in a small pan, add the spices ginger, cinnamon, cardamom, and nutmeg and saute for a minute.
- Add the garlic and brown lightly, then add a pinch of asafoetida and the sweet potato until it’s thoroughly coated in the spiced oil. and cover with a lid. Once the sweet potato is cooked, add the chopped greens and stir, lowering the heat to steam slightly. When the mung beans and sweet potato are tender. combine the sweet potato mix with the mung beans and simmer. Add the coconut milk, cook for an another minute, and serve with basmati rice, with optional tamari for seasoning.
I can’t take credit for this yumminess as I mentioned earlier it’s out of the book’ My Ayurvedic Diary’. (I have a discount code if you’re interested, DM me on instagram) It’s one of the recipes I’ll be featuring in my Ayurveda Flourish & Flow 12 week coaching program.
In this group wellness coaching I will guide you to find ease, flow & abundance by applying ancient wisdom to the modern life. Connect, heal and thrive alongside your sisters to make 2023 the happiest and most aligned year yet!
You can learn more about this and join us for the next intake HERE.
If you try making this divine dish please tag me on Instagram @edwina_peden I love to see my community enjoying what I’ve shared!