Meera Sodha's vegan recipe for Gujarati whole mung dal with sambharo | The new vegan

A wholesome mung bean dal set off nicely by a sweet-sour cabbage and carrot relish

Mung beans are considered very lucky to the average Gujarati. These are the beans that their bones are built of, and not just because of their general prevalence. Mostly, they're eaten wet like a dal, as in today's dish, though sometimes they are dry-fried or sprouted with lots of garlic, cumin and lemon. Uncooked, they're a popular bean at religious ceremonies - I still have a pocketful that were blessed at my wedding, as well as some from when I moved into my new house. Today, they are just here as an idea for dinner, but I wish you good luck in cooking them.