Ingredients
8
8 servings
- •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.
Nutritional Facts
Per 8 servings
- Calories: 246
- Carbohydrate: 38g
- Fat: 5g
- Fiber: 19g
- Protein: 16g
- Sugar: 3g
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