Mung Bean Dal in a Jar

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  • Author: Veg Girl RD
  • Prep Time: 5 mins
  • Cook Time: 50 mins
  • Total Time: 55 mins
  • Yield: 4-6 1x



Prepped ahead in the jar

  • 1 1/2 cups mung beans
  • 1/2 cup shredded unsweetened coconut
  • 1 teaspoon ground ginger
  • 3/4 teaspoon garlic powder
  • Pinch turmeric
  • 1/4 cup brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons dried green onion

When you’re ready to make dinner

  • 2 Granny Smith apples, cored, peeled, and chopped
  • 14-ounce can light coconut milk
  • 2 1/2 cups water (or more as needed)
  • 1/2 cup fresh chopped basil
  • juice of 1 lime


Prepped ahead in the jar

  1. Layer the ingredients in the jar and put the lid and screw band on.

When you’re ready to make dinner

  1. Empty contents of jar into large pot.
  2. Add apples, coconut milk, and water.
  3. Bring to a boil, then reduce heat and cover.
  4. Simmer for 50-60 minutes or until beans are tender, stirring occasionally and adding more water as needed.
  5. Stir in basil and lime juice and serve. Delicious with rice or Indian flat bread like naan, roti, or chapati.


This recipe is adapted from Mark Bittman’s Mung Bean Dal with Apples, Coconut and Mint from his book How To Cook Everything Vegetarian. And prep time and cook time listed are for when the recipe gets cooked, so doesn’t include the fun part of actually filling the jars.