Dahl with Spinach and Mung Beans

Ingredients 0/14

Step 1

Rins the split mung dahl beans well and draining them. 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 usually takes around an hour for the beans to get nice and soft.

Step 2

While the lentils 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 just long enough for it to brown slightly, maybe 10 seconds. Stir in the tomatoes along with half a cup to a cup of water, scraping up any tasty bits stuck to the pan. Sprinkle in the coriander, Aleppo pepper, and turmeric, then cover and let everything simmer for a couple of minutes.

Step 3

Add the spinach to the pan, cover it again, and cook just until the leaves turn a bright green and soften, which should take about five minutes. Once the lentils are ready, drain off any extra water, leaving about a quarter to half a cup behind. Mix the spinach and tomato sauce into the lentils, then return the pot to medium-low heat.

Step 4

Finish things off by stirring in some fresh lemon juice, a pinch of sea salt, and garam masala. Let it all simmer together for another 5 to 10 minutes until it reaches the thickness you like. Give it a taste and adjust the seasoning if needed, then serve warm and enjoy!