Mung Dal with Acorn Squash

Ready for some serious FIBER? This recipe is so delicious, so easy, and so filling. It’s another perfect recipe to make ahead of time and pack for lunch.

Mung Dal

  • 4 cups water
  • 1 cup mung beans
  • 1 cup yogurt mixed with 1 cup water*
  • 1/2 tsp garlic
  • 1/2 tsp cayenne
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp turmeric

Boil 4 cups of water and add the mung beans. Cook for 10 minutes uncovered. Then, turn the heat down to low and cover. Cook for another 20 minutes. Meanwhile, combine 1 cup of yogurt with 1 cup of water and add the salt, garlic, cayenne, cumin, and turmeric. When the mung beans are cooked, add the yogurt mixture to the beans. Cook for an additional 20-30 minutes. Serve with roasted acorn squash or over rice.

* Can substitute 2 cups of water + 2 tbsp of lemon juice if you’d like to leave out the dairy.


About alimental

I am a recent college grad who loves preparing and eating good, healthy food. I live in Milwaukee with my husband and our two cats.
This entry was posted in Dinner. Bookmark the permalink.

4 Responses to Mung Dal with Acorn Squash

  1. steph says:

    Looks great! I see you’re still working with that squash, I love it too,
    We had your baked tofu recipe last night with brown rice and broccoli. It was very good. Thanks!

  2. Carol S. says:

    Greg talked about this recipe. Had to check it out.

  3. Grandma "B" says:

    Wish we had access to Mung Dal !!!! This is definetly up my alley!

  4. Grandma "B" says:

    Wish we had access to Mung Dal!! This reciepie is right up my alley!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s