Spinach and Mung Bean Dahl

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

Step 1

Giv the split mung beans a good rinse, then drain them well. Put them in a medium-large pot and add enough water to cover by about an inch. Bring it to a boil, then lower the heat, cover the pot, and let it simmer gently. Keep an eye on it and add a splash of water if it starts to dry out. It should take around an hour for the beans to get nice and soft.

Step 2

While the beans are cooking, heat some oil in a small pan over medium heat. Toss in the cumin seeds and let them sizzle until you can really smell their aroma, about a minute or two. Then add the asafoetida and cook it just until it browns, which won’t take long—maybe 10 seconds. Stir in the chopped tomatoes along with half a cup to a cup of water, scraping the bottom of the pan to loosen any tasty bits. Sprinkle in the coriander, Aleppo pepper, and turmeric. Pop a lid on and let it cook for a couple of minutes.

Step 3

Add the spinach to the tomato mixture, cover again, and cook until the spinach turns a bright green and wilts down, about five minutes. When the mung beans are ready, take them off the heat and drain any extra water, leaving about a quarter to half a cup in the pot.

Step 4

Mix the spinach and tomato sauce into the lentils, then return the pot to medium-low heat. Stir in some lemon juice, sea salt, and garam masala. Let it all simmer together for another five to ten minutes, until it reaches the consistency you like. Give it a taste and adjust the seasoning if needed, then serve and enjoy!