creamy miso tahini dal
serves 4 | ready in 25 mins. + 2 hours for soaking
A super simple, Asian spin on basic mung dal. The miso and tahini add depth of flavor and make this dal light, creamy, and delicious. With only five ingredients, this dish is sure to become a staple in your kitchen.
Ingredients
4 cups water
1 cup split yellow mung dal, soaked for ~2 hours
1ยฝ TBS white miso paste
1ยฝ TBS tahini
ยฝ tsp himalayan mineral salt
lemon wedges for serving
Doshic Adjustments
๐ ๐ ฅ ๐ Enjoy as is.
Method
In a medium saucepan, bring water to boil, add the split yellow mung dal, and cook the dal on medium heat until soft, about 20 minutes.
At the end, add the miso paste and tahini and stir until creamy. Add a little more water if needed. The consistency should be that of a creamy, thick soup.
Serve over a scoop of brown or basmati rice, with chopped cilantro, a lemon wedge, and a cooked veggie of your choice (our favorite are these asian sautรฉed greens).
Recipe adapted from Living Ayurveda by Claire Ragozzino
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