Green DAHL WITH Rhubarb AND Ginger
- 10m Prep Time
- 1h Cook Time
- 1h Ready In
A sour and savory Indian-style dahl made with green mung beans, rhubarb, and ginger. This comforting dish is inspired by traditional sour dahls and features a tangy twist from rhubarb.
Ingredients
- 250 g green mung beans
- 200 g canned chopped tomatoes
- 1/4 tsp ground turmeric
- 1/4 tsp chilli powder
- 5 tbsp vegetable oil
- 1 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1 large green chilli pierced
- 2 bay leaves
- 2 white onions thinly sliced
- 8 fresh root ginger peeled and grated
- 3 garlic cloves grated
- 250 g fresh rhubarb chopped into 5cm pieces
- 0.5 lemon juiced
- 1 tsp salt
- 1 tsp sugar
- 1 fresh coriander/cilantro roughly chopped
Nutrition (per serving, estimated)
Estimated based off 13 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 224 mg
- Iron: 3.49 mg
- Magnesium: 45.8 mg
- Phosphorus: 219 mg
- Potassium: 664 mg
- Zinc: 2 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 250 g green mung beans
- 200 g canned chopped tomatoes
- 1/4 tsp ground turmeric
- 1/4 tsp chilli powder
- 5 tbsp vegetable oil
- 1 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 2 bay leaves
- 1 tsp salt
- 1 tsp sugar
Prepare
- 1 large green chilli, pierced
- 2 white onions, thinly sliced
- 8 fresh root ginger, peeled and grated
- Grate 3 garlic cloves
- 250 g fresh rhubarb, chopped into 5cm pieces
- Juice 0.5 lemon
- 1 fresh coriander/cilantro, roughly chopped
Let's Cook
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Step 1.
In a medium-size saucepan, combine 250g green mung beans, 1 liter water, 200g canned chopped tomatoes, ¼ tsp ground turmeric, and ¼ tsp chilli powder. Bring to a boil over high heat, then reduce heat to low and simmer gently for 50–60 minutes, until the beans are soft and tender. Add more water if needed to keep the beans submerged. Set aside.
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Step 2.
While the beans simmer, heat 5 tbsp vegetable oil in a large non-stick frying pan over medium-high heat. When hot, add 1½ tsp cumin seeds and ½ tsp mustard seeds; fry until they turn dark brown, about 30 seconds. Then add 1 large green chilli (pierced), 2 bay leaves, 2 thinly sliced white onions, 8cm grated fresh ginger, and 3 grated garlic cloves. Fry for 8 minutes, stirring occasionally, until the onions are soft and golden.
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Step 3.
Turn the heat down to medium. Carefully ladle the cooked beans and their liquid into the pan with the onions. Add 250g chopped rhubarb, juice of ½ lemon, 1 tsp salt, and 1 tsp sugar. Bring to a boil, then reduce heat to low and simmer gently for 6 minutes, until the rhubarb is tender. Stir in a small bunch of roughly chopped fresh coriander. Add a splash more water if needed to achieve a thick porridge-like consistency.