Presented with a nearly empty fridge and a lack of motivation to walk to the shop, I turn to the pantry, rummaging around to see what needs using up. This week, I came across some moong dhal, or split mung beans, that we've had for a while and not really known how to use. I decided to make dhal with brown rice, full of protein and complex carbohydrates.
Moong dhal, red lentils, spinach and tomatoes came together with some nice Indian-ish spices and made a really hearty, filling dinner.
But I accidentally made a lot, probably enough for two Andy-and-me sized meals. Since I was home alone and did not feel like eating cold dhal, nor like heating it up on the stove, I thought I should come up with a creative use for the leftovers. So the next day, I added some oats and some gluten flour for dhal burgers. I decided to bake them, and while the oven was on I also baked some fresh bread rolls.
Burgers and bread with vegan mayo and some cucumber--yum.