THE RECIPE JOURNAL · Main Course
Spinach-Infused Mung Bean Dahl
This comforting dish combines the earthiness of mung beans with the fresh, vibrant flavor of spinach for a nutritious and satisfying meal. It’s perfect for a cozy dinner that’s both wholesome and easy to make.
FROM THE KITCHEN • Spinach-Infused Mung Bean Dahl
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by rinsing the split mung dal well and draining it. Put the dal in a medium-large pot and add enough water to cover it 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, adding a splash more water if it starts to dry out, and cook until the dal is soft—this usually takes around an hour.
02
Step 2
While the dal is cooking, heat some oil in a small saucepan over medium heat. Toss in the cumin seeds and let them sizzle until they smell fragrant, about a minute or two. Add a pinch of asafoetida and cook it for just a few seconds until it turns golden. Stir in the chopped tomatoes along with half to a full cup of water, scraping up any browned bits from the bottom of the pan. Sprinkle in the coriander, Aleppo pepper, and turmeric, then cover and let it simmer for a couple of minutes.
03
Step 3
Next, stir in the spinach, cover again, and cook until the leaves turn a vibrant green and soften, which should take about five minutes. Once your dal is tender, drain any excess water but leave a bit behind—between a quarter and half a cup is good. Mix in the spinach and tomato mixture, then return the pot to medium-low heat.
04
Step 4
Finish everything off by stirring in some fresh lemon juice, sea salt, and garam masala. Let it simmer gently for another five to ten minutes, or until it reaches the consistency you like. Taste and adjust seasoning if needed, then serve warm and enjoy!
Why you’ll love it
This dish is packed with protein and fiber, making it both nutritious and satisfying. The spinach adds a fresh, vibrant flavor and a boost of vitamins. It’s a comforting meal that’s easy to prepare and perfect for any day of the week.
How to serve
Serve this dahl with steamed basmati rice or warm naan bread for a complete meal. A dollop of yogurt or a squeeze of fresh lemon juice can brighten the flavors. Garnish with fresh cilantro or chopped green chilies for an extra kick.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if it becomes too thick. This dish can also be frozen for up to a month; thaw overnight before reheating.
