Coconut Mung Bean Dhal with Fresh Herbs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A creamy dhal simmered with fresh coconut and aromatic herbs, delivering a rich, aromatic flavor that pairs beautifully with rice. This Indian-inspired vegetarian recipe, ready in about 50 minutes, pairs Mung beans (split, yellow), Water, Coconut (fresh, grated) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Indian cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup mung beans under cold water until the water runs clear, then drain. In a medium pot, combine the rinsed beans with 3 cups water and bring to a gentle boil over medium heat, then reduce to a simmer.
  2. Step 2: Add 1 tbsp minced ginger, 2 minced garlic cloves, 2 sliced green chilies, 1 tsp cumin seeds, 1/2 tsp turmeric powder, and 1 tsp salt to the pot. Stir well and continue to simmer uncovered for 25-30 minutes, or until the beans are very tender and the mixture has thickened, stirring occasionally to prevent sticking.
  3. Step 3: Heat 1 tbsp ghee or oil in a small skillet over medium heat. Add 1/2 cup fresh grated coconut and toast for 2-3 minutes, stirring constantly, until lightly golden and fragrant. Remove from heat.
  4. Step 4: After the dhal has thickened, stir in 1 tsp coriander powder and cook for 5 more minutes. Stir in the toasted coconut and cook for 1 minute more.
  5. Step 5: Serve hot, garnished with 2 tbsp chopped fresh cilantro.

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