Once in a while, my kids crave Indian food, and I whip up a pot of this fragrant, delicious vegetarian bean dish. Dal is usually made with lentils, which are high in carbohydrates, which I avoid, but the term is a catchall for a delicately spiced soup-stew based on split pulses or beans. Soaking the mung beans before using makes them easier on the tummy, and they’re known to be a friendly source of nutrition for anti-Candida eaters like me. I particularly like mung beans because they contain a healthy dose of protein, fiber, and folate.
Serves 4 to 6
Make the dal: In a 3- or 4-quart saucepan, bring the mung beans, 2 cups of the water, and 1 teaspoon of the salt to a boil. Cover, reduce the heat, and simmer until most of the liquid is absorbed and the beans are soft, 10 to 20 minutes (depending on how long you’ve soaked the beans). Drain, transfer to a bowl, and set aside.
To the same saucepan, add the coconut oil and heat over medium-high heat. Add the mustard seeds, cumin seeds, and cardamom pods and cook until the seeds begin to pop, about 1 minute. Add the ginger, turmeric, garlic, and jalapeño and cook, stirring, until fragrant, 1 to 2 minutes. Return the mung beans to the pan and add the remaining 2½ cups water and the remaining ½ teaspoon salt. Bring to a boil, reduce the heat, and simmer until some of the liquid is absorbed but the dal is still a bit loose, 8 to 10 minutes. (For a looser dal, add an additional ½ to 1 cup water, if desired. The dal will continue to absorb water as it cools.)
Make the mustard greens and millet: In a serving bowl, toss the millet with the greens, oil, salt, and pepper. Serve with the dal.