Mung Bean Dahl With Spinach Recipes

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MUNG BEAN DAHL WITH SPINACH



Mung Bean Dahl with Spinach image

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

Provided by [email protected]

Categories     World Cuisine Recipes     Asian     Indian

Time 1h30m

Yield 8

Number Of Ingredients 14

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

Steps:

  • 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.
  • 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.
  • 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 : Calories 246.1 calories, Carbohydrate 37.8 g, Fat 4.9 g, Fiber 19.1 g, Protein 16.2 g, SaturatedFat 3.1 g, Sodium 296.5 mg, Sugar 2.6 g

INDIAN DAHL WITH SPINACH



Indian Dahl with Spinach image

This is a very yummy, authentic dal. For variation, add coconut milk towards the end of cooking. Freezes well.

Provided by Gillian Stevens

Categories     World Cuisine Recipes     Asian     Indian

Time 40m

Yield 4

Number Of Ingredients 12

1 ½ cups red lentils
3 ½ cups water
½ teaspoon salt
½ teaspoon ground turmeric
½ teaspoon chili powder
1 pound spinach, rinsed and chopped
2 tablespoons butter
1 onion, chopped
1 teaspoon ground cumin
1 teaspoon mustard seed
1 teaspoon garam masala
½ cup coconut milk

Steps:

  • Rinse lentils and soak for 20 minutes.
  • In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.
  • In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through.

Nutrition Facts : Calories 362 calories, Carbohydrate 44.9 g, Cholesterol 15.3 mg, Fat 13.4 g, Fiber 18.3 g, Protein 21 g, SaturatedFat 9.2 g, Sodium 692.6 mg, Sugar 5.5 g

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