Both the split and hulled mung beans and red lentils can be used.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 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
Instructions
- 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.
- Lentils will only need 10 minutes if using a pressure cooker.