Mung Bean Dahl with Spinach

With the right seasonings, including asafoetida, turmeric, and coriander, this Indian dahl with spinach and tomato is easy to make at home.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 30 mins
• Calories: 246 Calories

Ingredients

• water to cover
• 1 lemon, juiced
• 1 teaspoon garam masala
• 1 teaspoon sea salt
• 1 teaspoon ground turmeric
• 3 teaspoons cumin seeds
• 2 tablespoons coconut oil
• 3 teaspoons ground coriander
• 2 large tomatoes, cut into thin wedges
• 2 cups split yellow lentils (mung dahl)
• 1 teaspoon Aleppo red pepper flakes
• 2 bunches fresh spinach, trimmed and coarsely chopped
• 0.5 cup water, or more as needed
• 0.5 teaspoon asafoetida powder

Recipe Instructions

Step 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.

Step 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.

Step 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.