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