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Goan moong dal


I've discovered this warming recipe while on a trip to Goa earlier in January 2020 and really enjoy making it as the cold months unfold into Spring.
This is a versatile recipe, you can add the meat or vegetables of your choice (I really enjoy adding wild garlic when you find it).
Although lentils are best enjoyed by types A & AB on the Blood Type Diet, I've added the chickpeas too for the experience but they should be avoided...!
Enjoy it :)

Serves 2
Simple & straightforward
Ready in 30-40 minutes


  1. In a saucepan over medium, heat the olive oil. Add the spices and stir until the cumin starts to crackle.
  2. Add half of the crushed garlic and grated ginger, and cook for a couple of minutes. Season with salt.
  3. Add the moong dal (and the chickpeas if using), stir to combine in the spices, and add the warm broth. When the broth reaches boiling point, turn the heat to low and simmer for 15-20 minutes, until the moong dal dissolves into a soup. 
  4. Add the remaining garlic and ginger with the broccoli and cook for 3-4 minutes, you want it to keep a bite.
  5. Before serving, simply drop the fresh spinach into the Moong dal, until just wilted, and top with the sliced green onion.

For the Moong Dal

  • 1 tbsp olive oil
  • 1 tsp ground coriander
  • 1 tsp ground or grated turmeric
  • 2 tsp cumin seeds
  • A thumb of fresh ginger, grated
  • 4 garlic cloves, crushed
  • 250g Moong dal, dry
  • 200g canned chickpeas, optional (they are avoid for types A, B & AB)
  • 1 tsp sea salt
  • 600ml Chicken stock or a light vegetable stock, warm


  • A couple of handfuls of fresh spinach
  • A handful of broccoli
  • 1-2 Spring onion, sliced for garnish
recipe tip: 
This dal is great to make ahead and eat over a couple of days as flavor will build up. Yuo can make it more or less soupy to your preference, by adding more or less stock/broth.
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