2. Pour moong dhal pack into pan and sauté for 1 minute until fragrant.
3. Stir coconut milk and 2 cups water into dhal. Cover and bring to a boil. Simmer for 10 minutes then 5-7 minutes uncovered or until reduced and lentils are soft.
4. Dice cucumber, pick mint leaves and slice chilli. Toss together with bean shoots. Whisk together 1 tbsp soy sauce, 1 tbsp vinegar and 2 tbsp olive oil. Toss through salad.
5. Squeeze 1/2 lime juice into dhal (wedge remaining). Season to taste with soy sauce.
Divide dhal among bowls. Serve with salad and lime wedges.
Using coconut oil to sauté the vegetables adds extra depth of flavour to the dhal.
Butternut pumpkin, 1/2 *
Yellow Moong Dhal kit, 1
Coconut milk, 400ml
Continental cucumber, 1
Mint, 1/2 bunch *
Red chilli, 1
Bean shoots, 1 bag (250g)
FROM YOUR PANTRY
Oil (for cooking + olive), soy sauce (or tamari), red wine vinegar