QUICK AND EASY ONE-POT RECIPE (NO ADDED OIL)
Mung Dal & Cabbage Stew is quick and easy to make and has no added oil. It is a filling and nutritious lunch or dinner option and serves 4 people.
Leftovers can be kept in the refrigerator for 2 days. When reheating the stew, you’ll need to add some water or cashew cream and give it a good stir because the stew usually thickens in the fridge.
This stew is vegan (dairy-free), gluten-free, soy-free, grain-free, and has no added oil.
MEET THE INGREDIENTS
STEW
- Mung Dal (What is Mung Dal?)
- Savoy cabbage
- Brussel sprouts
- Turmeric powder
- Cardamom powder
- Cinnamon powder
- Garlic powder
- Salt
- 1200-1300 ml water
CASHEW CREAM
- Cashews
- 200 ml water
WHAT IS MUNG DAL?
Mung Dal (also called Mung Daal, Moong Dal, or Split Mung Beans) is made from whole mung beans that have been hulled and split, resulting in a yellow lentil-like legume.
These small legumes cook very quickly (approx. 30 min) and there is no need to soak them before cooking. Just make sure to wash them really well to get rid of any grit or dust.
They are high in dietary fiber and an excellent source of protein which makes them a great addition to a well-balanced diet.
You can find it in health food stores, Asian supermarkets, or online.
HOW TO MAKE MUNG DAL & CABBAGE STEW
CASHEW CREAM
- Soak cashews in water for about 1-2 hours.
- Drain them well and put them into a high-speed blender.
- Add 200 ml water and blend on high speed until smooth. Set aside.
STEW
- Thoroughly rinse mung dal in a mesh strainer and let it drain thoroughly.
- In a large pot, add roughly chopped savoy cabbage, Brussel sprouts, mung dal, cashew cream, and approx. 1200 ml water.
- Bring the stew to a boil. Season with a little salt, add turmeric, cinnamon, cardamom, and garlic powder. Cover, reduce to a simmer and cook for about 30 minutes until the mung dal is tender and the stew thickens.
- Add extra 100 ml of water if the stew is too thick for your liking and season accordingly.
SERVING SUGGESTION
Serve in a bowl with rice. Garnish with parsley and black sesame seeds.
MUNG DAL & CABBAGE STEW IS
- Vegan (dairy-free)
- Gluten-free
- Soy-free
- Grain-free
- Creamy and flavorful
- Nutritious and filling
- No added oil
- Whole-food plant-based
- Quick and easy to make
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Mung Dal & Cabbage Stew
Equipment
Ingredients
- 300 g mung dal
- 300 g savoy cabbage
- 300 g Brussel sprouts
- 1200-1300 ml water
- 2 teaspoons turmeric powder
- 1 teaspoon cinnamon powder
- 1/2 teaspoon cardamom powder
- garlic powder to taste
- salt to taste
Cashew cream
- 80 g cashews
- 200 ml water
Instructions
Cashew cream
- Soak cashews in water for about 1-2 hours.
- Drain them well and put them into a high-speed blender.
- Add 200 ml water and blend on high speed until smooth. Set aside.
Stew
- Thoroughly rinse mung dal in a mesh strainer and let it drain thoroughly.
- In a large pot, add roughly chopped savoy cabbage, Brussel sprouts, mung dal, cashew cream, and approx. 1200 ml water.
- Bring the stew to a boil. Season with a little salt, add turmeric, cinnamon, cardamom, and garlic powder. Cover, reduce to a simmer and cook for about 30 minutes until the mung dal is tender and the stew thickens.
- Add extra 100 ml of water if the stew is too thick for your liking and season accordingly.
Serving suggestion
- Serve with rice and garnish with parsley and black sesame seeds.
Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.
