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Mung Dal & Cabbage Stew

Mung Dal & Cabbage Stew is quick and easy to make, nutritious, filling, and has no added oil. Vegan (dairy-free), gluten-free, soy-free, and grain-free.
Course Lunch
Cuisine Gluten-free, Vegan
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Calories 433kcal
Author Nensi Beram


Cashew cream

  • 80 g cashews
  • 200 ml water


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.


  • 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.


Calories: 433kcal | Carbohydrates: 64g | Protein: 27g | Fat: 10g | Sodium: 82mg | Fiber: 14g | Sugar: 6g | Iron: 6mg