Mung Bean Curry with Spinach

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

Step 1

Giv the split mung beans a good rinse, then drain them well. Put them in a medium-large pot and add enough water to cover by about an inch. Bring it to a boil, then lower the heat, cover, and let it simmer gently. Keep an eye on it and add a splash more water if it starts to dry out. It usually takes around an hour for the beans to get nice and soft.

Step 2

While the beans are cooking, heat some oil in a small pan over medium heat. Toss in the cumin seeds and let them sizzle until you can really smell their aroma, about a minute or two. Add a pinch of asafoetida and cook for just a few seconds until it turns golden. Then stir in the chopped tomatoes along with half a cup to a full cup of water, scraping up any tasty bits stuck to the bottom. Sprinkle in the coriander, Aleppo pepper, and turmeric, cover the pan, and let it cook for a couple of minutes.

Step 3

Add the spinach, cover again, and cook until the leaves turn a bright green and soften, which should take about five minutes. Once the lentils are tender, drain off any extra water but leave about a quarter to half a cup in the pot. Mix in the spinach and tomato mixture, then return the pot to medium-low heat.

Step 4

Finish by stirring in some fresh lemon juice, a pinch of sea salt, and garam masala. Let everything simmer together for another 5 to 10 minutes until it’s as thick as you like. Give it a taste and adjust the seasoning if needed, then it’s ready to enjoy!