Rinse and soak 1 cup of yellow lentils for 2-3 hours (or a minimum of 30 minutes if in a rush). This helps reduce the phytic acid (an anti-nutrient that blocks mineral absorption) content and shortens the cooking time. Discard the soaking water.
In a medium pot over high heat, bring lentils and 3 cups of water to a boil. Lower heat to a simmer for 5 minutes, skimming any foam that arises. These are carbohydrate molecules that cause flatulence—so removing them makes it easier to digest!
Thoroughly wash ½ teaspoon of fresh ginger under cool, running, drinkable water. Peel with the back of a spoon, then finely chop.
Add chopped ginger and 1 teaspoon of ground turmeric, cover partially, and simmer for 20 minutes until the lentils have disintegrated and dissolved. Add 1 cup of boiling water and stir well. At this point you should have a medium thickness, soup-like consistency.
While the lentils continue to simmer, in a separate small saucepan over medium-high heat, add 1 tablespoon of coconut oil and heat until shimmering. Add 1 teaspoon of whole cumin seeds and sauté for 30-60 seconds until they are brownish and aromatic. Add 3 cloves of finely chopped garlic and sauté until just pinkish. Tip the fragrant oil mixture into the pot of lentils and stir well. Add ½ teaspoon of kosher salt.
Thoroughly wash a small handful of cilantro and 1 lime (including the rind) under cool, running drinkable water. Finely chop the cilantro, aim for 3 tablespoons-worth, then add to the pot. Reserve the lime for serving.
Check the seasoning and add more salt if necessary. Squeeze one half of the lime and a pinch of cayenne pepper for added heat—or skip this if you’re sharing with your kiddos.
We love ours with a side of fluffy quinoaand a handful of spinach. Eat up, Mama!
Once cooled completely, pour leftover moong daal into silicone molds to freeze into pre-portioned blocks. Your future self will thank you kindly.