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Allium-free daal
Indian-inspired dish with no onion, garlic, or hot peppers

Servings: 8

Servings: 8
  • 2 c split mung beans
  • 2 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cardamom
  • 1.5 tsp salt
  • 6 cups water
  • 1 diced zucchini
  • 2 c butternut squash cubes or 1 can pumpkin
  • 1 can coconut milk
  • Opt: 2 c diced cooked chicken breast
  1. Put everything but the coconut milk and chicken in a large pan. Bring to a boil, then simmer 45 mins, stirring occasionally so the beans don’t stick.
  2. When the beans are tender, purée with a stick blender, if desired.
  3. Add coconut milk and chicken, if using, and heat through without boiling. Serve with rice, naan, or vegetables.

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