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Spinach Mung Bean Dahl

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PREP TIME
15 min
COOKING TIME
75 min
TOTAL TIME
90 min
SERVINGS
8 servings
Dinner Indian
Spinach Mung Bean Dahl
Ingredients
  • 2 cups split yellow lentils (mung dahl)
  • water to cover
  • 2 tablespoons coconut oil
  • 3 teaspoons cumin seeds
  • 1/2 teaspoon asafoetida powder
  • 2 large tomatoes, cut into thin wedges
  • 1/2 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
1
First, sort and rinse the split mung dahl beans, then remove any debris or stones. Next, place these cleaned beans in a medium to large-sized saucepan and fill it with enough water, leaving about 2.5 cm of space at the top.
2
Now, put this saucepan over high heat and bring the water to a rolling boil. Once boiling, reduce the heat and cover the saucepan with a lid. Allow it to simmer gently for about an hour, occasionally adding more water if the beans start to dry out.
3
Meanwhile, heat a small amount of oil in another saucepan over medium heat. Add the cumin seeds and let them sizzle for 1 to 2 minutes, releasing their fragrance.
4
Next, add the asafoetida and cook for just a few seconds until it turns brown.
5
Then, add the chopped tomatoes along with 1/2 to 1 cup of water. Scrape off any browned bits that have accumulated at the bottom of the saucepan, as these will add flavor to your dish.
6
Add the ground coriander, Aleppo pepper, and turmeric powder to the saucepan. Cover it with a lid and let it cook for 2 to 3 minutes, stirring occasionally.
7
Now, add the fresh spinach leaves to the saucepan and cover it again. Let it cook until the spinach has turned bright green, approximately 5 minutes.
8
Once you've removed the saucepan from heat, carefully pour out any excess water that has accumulated. However, leave about 1/4 to 1/2 cup of the liquid in the saucepan.
9
Then, stir in the spinach mixture that you've prepared earlier and return the saucepan to medium-low heat. Add a squeeze of lemon juice, a pinch of sea salt, and some ground garam masala.
10
Finally, let it simmer gently for 5 to 10 minutes more, stirring occasionally, until you reach your desired consistency.