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Mung Bean Dahl with Spinach
Mung Bean Dahl with Spinach
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
"Flavorful Indian dahl with spinach and tomato - a simple homemade delight with asafoetida, turmeric, and coriander."
Ingredients:
  • 2 cups split yellow lentils (mung dahl)
  • water to cover
  • 2 tablespoons coconut oil
  • 3 teaspoons cumin seeds
  • 0.5 teaspoon asafoetida powder
  • 2 large tomatoes, cut into thin wedges
  • 0.5 cup water, or more as needed
  • 3 teaspoons ground coriander
  • 1 teaspoon Aleppo red pepper flakes
  • 1 teaspoon ground turmeric
  • 2 bunches fresh spinach, trimmed and coarsely chopped
  • 1 lemon, juiced
  • 1 teaspoon sea salt
  • 1 teaspoon garam masala
Instructions:
  • First, rinse the split mung dahl beans thoroughly and let them drain. Then, in a medium-large saucepan over high heat, cover the beans with water that's about 1 inch above them. Bring it to a boil, lower the heat, and cover the pan. Let it simmer until the lentils soften, adding more water if needed, which usually takes about 1 hour.
  • Heat oil in a small saucepan over medium heat. Sizzle cumin seeds until fragrant, then quickly stir in asafoetida until browned. Toss in tomatoes and 1/2 to 1 cup water, deglazing the pan. Sprinkle in coriander, Aleppo pepper, and turmeric. Cover and simmer for 2 to 3 minutes. Fold in the spinach, cover, and cook until vibrant green, around 5 minutes.
  • Take the lentils off the heat. Retain a small amount of the cooking liquid. Combine with the spinach mixture back in the pan on medium-low heat. Add lemon juice, sea salt, and garam masala. Cook gently until you achieve your desired thickness, about 5 to 10 more minutes.

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