Baby Moon Mung Dal

Baby Moon Mung Dal

It is amazing how after months of pregnancy and then a peak transformational experience such as birth that exerts our bodies, minds, and hearts to their maximum, we are required to step up to the tiring task of caring for a helpless new little being.

Lots of support from loved ones is essential.  We can also support our recovering systems with special foods that are amenable to the postpartum state.

A body that has just birthed a baby suddenly has more “space” in it.  This can feel discombobulating to a delicate and raw feeling system.  The sweetness and grounding of the root vegetables helps to soothe the sudden changes within the body and mind.  The warming spices aid digestion that may be challenged by all the internal pressure changes, hormonal fluctuations, and possible medication side effects.  The carbs fuel the depleted body and give it energy, as well as easy to digest protein.   This is love in a bowl.

  • 6 cups water (or 2 cups water and 4 cups broth of your choice)
  • ½ cup whole mung beans (rinse them well and soak them overnight in hot water)
  • ½ cup basmati rice (brown rice has more nutrients)
  • half a chopped onion
  • 2-3 cloves of finely chopped garlic
  • a thumb sized piece of ginger root, minced
  • 1 cup chopped carrots
  • 1 cup chopped squash or sweet potato
  • 1 cup veggie of choice
  • 1 cup leafy greens, (spinach, kale, beet greens, or Swiss chard, etc….cut leaves off the ribs if necessary, and chop roughly)
  • 2 tablespoons oil (ghee, olive, avocado, or coconut)
  • ¾ tablespoon turmeric
  • ¼ teaspoon ground black pepper
  • ½ teaspoon coriander
  • ½ teaspoon cumin
  • ½ teaspoon cardamom
  • ½ teaspoon curry powder
  • ½ teaspoon salt (more if you prefer)
  • juice of one lemon

Bring the water/broth to boil. Add the mung beans to boiling water, turn down to a strong simmer and cook uncovered until they begin to split. Bring the water to a boil, throw in the rice, turn it down to a lower simmer, half covered, and cook for about 15 minutes, stirring occasionally. Bring to a boil again, add the vegetables except for the leafy greens, and bring down to a low simmer, and cover, checking occasionally and giving a stir to prevent scorching.

Heat the ghee/oil of your choice in a sauté pan and add the onions, garlic, and ginger and sauté until clear. Add the spices and cook 5 more minutes, stirring constantly. You will have to add small amounts of water frequently as you stir to prevent the mixture from drying out and sticking . Add this to the cooked rice and beans. Now add your leafy greens and cover, allowing them to soften and wilt. Continue cooking until veggies reach a desired consistency. Scoop out 2 cups of the mixture, let it cool a bit, and mix in a blender for extra body and creaminess. Return to dal. Squeeze in some fresh lemon juice if you like things to have a tangy flavour.

Serve topped with yoghurt or a drizzle of apple cider vinegar

Double this recipe and freeze in portions for easy, nourishing post birth attending or postpartum meals