Sprouted Mung Bean Dal

This meal is a one pot wonder and so delicious and one of my favorite backcountry dinners. I sprout the mung beans ahead of time to reduce the phytic acid in the beans, which makes it more nutrient available and an even better source of vitamins and minerals. I love this meal when I want something hearty and warming after a day of activities. Most of the prep work is done in advance, so you can literally just add boiling water and sit back while the meal rehydrates.

Ingredients (serves 4):

• 2 cups sprouted (overnight soak and rinse) and then dehydrated mung beans

• 3 cups cooked and dehydrated white rice

• 1 can fire diced tomatoes (dehydrate if backpacking)

• 1 red onion 

• 1 can full fat coconut milk (sub coconut milk powder if backpacking)

• 1 tsp garlic powder

• 1 tsp coriander

• 1 tsp smoked paprika

• 1 tsp cumin

• ¼ tp chili flake

• 1 tsp salt

• 1 T coconut oil

• 1 T maple syrup

Toppings:

• ½ cup toasted coconut flakes

• juice 1 lime

Method:

Before your trip, mix all of the ingredients except the toppings in a sealed bag such as a Ziplock or a reusable Stasher bag. If it doesn’t all fit in one bag, it’s fine to place them in multiple bags - everything will get mixed together in the end.

When ready to eat, boil about 4 cups of water in a large pot. Add all of the ingredients to the pot and bring down to a simmer. Stir and add water as needed until everything is fully hydrated. Depending on your stove this will take between 15-25 minutes.

To finish, squeeze some fresh lime juice into the pot and mix.

Serve into 4 bowls and top with toasted coconut flakes.