Mungdal & beetroot spread

Vegan spread with a sweet note

Ingredients for 2 people:

• 50 g mungdal (halved mung beans)

• 100 g cooked beetroot

• 1 tbsp almond butter

• Juice of half a lemon/lime

• 2 tbsp olive oil

• ½ tsp rock salt

• ½ tsp ground cumin

• ½ tsp ground coriander

• 1 pinch ground black pepper

Preparation:

1. Wash the mungdal with hot water and simmer it in a pot covered with water until soft. Don't add salt yet, otherwise it won't be cooked. If water remains, drain.

2. Cut the cooked beetroot into small pieces and add to the cooked mungdal. Add the almond butter, olive oil, spices and lemon juice and puree until fine.

3. Season with salt and pepper.

My dosha tip: Mung beans are well tolerated by all doshas. Plus, they don't need to be soaked before cooking.

Find out more about doshas