Mung Bean Dahl with Spinach

Mung Bean Dahl with Spinach

by Marina Soler 2 years ago
0 (0)
1 hour
246.1 kcal
37.8 g carbs
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Description

You can use red lentils as well as the split and hulled mung beans.

Ingredients
  • 2 cups split yellow lentils (mung dahl)
  • water to cover
  • 2 tablespoons coconut oil
  • 3 teaspoons cumin seeds
  • ½ teaspoon asafoetida powder
  • 2 large tomatoes, cut into thin wedges
  • ½ 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
Directions
  1. 1. Rinse split mung dahl beans and drain. Place in a medium-large saucepan over high heat and add enough water to cover by 1 inch. Bring to a boil, reduce heat, and cover. Simmer, splashing in more water if lentils get too dry, until softened, about 1 hour.
  2. 2. Meanwhile, heat oil in a small saucepan over medium heat. Add cumin seeds and fry until fragrant, 1 to 2 minutes. Add asafoetida and cook until browned, about 10 seconds. Stir in tomatoes and 1/2 to 1 cup water, scraping any browned bits off the bottom. Add coriander, Aleppo pepper, and turmeric. Cover and cook for 2 to 3 minutes. Stir in spinach, cover, and cook until bright green, about 5 minutes.
  3. 3. Remove lentils from heat. Drain excess water but leave 1/4 to 1/2 cup. Stir in the spinach mixture and return pan to medium-low heat. Mix in lemon juice, sea salt, and garam masala. Simmer until desired consistency is reached, 5 to 10 minutes more.
Nutrition Facts
serving: 8 servings
calories: 246.1 kcal
carbohydrates: 37.8 g
protein: 16.2 g
saturated fat: 3.1 g
sodium: 296.5 mg
fiber: 19.1 g
sugar: 2.6 g