Recipe by Jasmine and Melissa Hemsley from Hemsley + Hemsley: Healthy & Delicious Season 1, Episode 10: Make Ahead

Serves 5-6 people

  • 500g mung beans (soaked overnight, rinsed and drained)
  • 4 large onions, sliced
  • 6 large cloves of garlic, diced or grated
  • 1 x 2 inch pieces of ginger, grated or finely diced
  • 4 large carrots, finely diced
  • 2 sticks of celery, finely diced
  • 8 large handfuls of greens, eg baby spinach, spinach, winter leaves, kale
  • 3 large handfuls of coriander, finely chop the stems and roughly chop the leaves
  • 2 large limes or lemons – juice the first and save the second and cut into wedges for serving
  • 1 -1½ litres of hot homemade chicken stock or hot water for a vegetarian option – you might want to add less or more depending on how soupy you like your dahl
  • 1 tbsp of ghee or coconut oil
  • Sea salt and black pepper, to taste
  • 2 large pinches of black pepper
  • 1 tbsp of ground cumin
  • 1 tbsp of ground turmeric
  • 2 tsp of ground coriander
  • 6 cardamom pods, roughly bashed up
  • Optional: dried or fresh chilli to taste


  • Dry fry the spices, (pepper, coriander, cumin, turmeric, cardamom and chilli) in a large deep frying pan for 1 minute on a medium heat until fragrant – keep stirring to prevent burning.
  • Gently heat the coconut oil/ghee in the same pan and fry the onions for 10 minutes until soft – stir occasionally.
  • Add the garlic and ginger and fry for a further 5 minutes on a gentle heat – regularly stir to prevent over-browning.
  • Add the carrots, celery and mung beans to the pot. Cover with 1 – 1½ litres of bone broth or water.
  • Put the lid on the pan and allow it to simmer for 30 – 40 minutes, stirring occasionally – until it’s the right consistency.
  • Finish with chopped coriander and a touch of lemon juice.
  • Serve on a bed of baby spinach, or alternatively – stir the spinach through the dahl and allow it to wilt before serving.