MUNG BEAN DAHL WITH SPINACH
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
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
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Kassim Terwanga
[email protected]Meh.
MD.JAHERUL ISLAM RUBEL
[email protected]Overall, this was a good recipe. It was easy to make and the flavors were good. However, I would recommend adding more spices and salt to taste.
Connor Milburn
[email protected]The mung beans took a lot longer to cook than the recipe stated. I had to simmer them for an extra 30 minutes to get them tender.
Daniel Vata
[email protected]I found this dahl to be a bit bland. It needed more spices and salt to really bring out the flavors.
Nevaeh Castle
[email protected]This recipe is a great way to use up leftover mung beans. I had some in my pantry that I didn't know what to do with, and this dahl was the perfect solution.
Britney Bahati
[email protected]I love that this dahl is made with mung beans instead of lentils. It gives it a unique flavor and texture. The spinach also adds a nice touch of freshness.
Kaabeeree
[email protected]This dahl was a hit with my family! Even my picky kids loved it. The recipe was easy to follow and the cooking time was just right. I'll definitely be making this again.
Sushila Chaudhary
[email protected]I've tried many dahl recipes, but this one is definitely a keeper. It's hearty, healthy, and absolutely delicious. The addition of spinach gives it a lovely green hue and a boost of nutrition.
NAOMI TANG
[email protected]This mung bean dahl with spinach was an absolute delight! The flavors were incredibly well-balanced, with the earthy mung beans and spinach perfectly complemented by the aromatic spices. The texture was also spot-on, with the beans cooked to a tender