This hearty and nutritious dish combines tender mung beans with fresh spinach for a comforting meal that's full of flavor. It's easy to make and perfect for a cozy weeknight dinner that warms you up from the inside out.
Start by giving 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.
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.
Next, 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.
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!
- Rinse the mung beans well before cooking to remove any dust or impurities.
- Cook the beans gently to avoid them breaking apart too much; a little texture adds to the dish.
- Add spinach towards the end of cooking to keep it bright and fresh without overcooking.
This dish is packed with protein and fiber, making it both nutritious and filling. The combination of earthy mung beans and fresh spinach creates a comforting meal that feels light yet satisfying. It’s perfect for anyone looking for a healthy, plant-based option.
Serve with warm basmati rice or fluffy naan bread to soak up the flavorful sauce. A dollop of yogurt or a squeeze of fresh lemon juice on top can add a nice tangy contrast. Fresh cilantro or chopped green chilies make great garnishes for extra flavor.
Store leftovers in an airtight container in the fridge for up to three days. When reheating, add a splash of water or broth to loosen the dahl if it has thickened. This dish also freezes well; just thaw and reheat gently before serving.
