Savory Spinach Mung Bean Dahl: A Flavorful Vegetarian Delight

Step 1

Begin by rinsing the split mung dahl beans and letting them drain gracefully. Take a medium-large saucepan, place the beans inside, and cover them with water, leaving an inch above. Let the water dance to a boil over high heat before lowering the tempo and covering the pan. Allow the beans to simmer gently, adding a splash of water when needed to prevent them from drying out, until they become tender and delightful, which should take about an hour.

Step 2

In the meantime, in a small saucepan, warm up some oil over a medium flame. Toss in cumin seeds and let them sizzle and release their delightful aroma for 1 to 2 minutes. Sprinkle in some asafoetida and let it dance and turn brown for about 10 seconds. Introduce the tomatoes and pour in 1/2 to 1 cup of water, ensuring to scrape off any caramelized bits from the bottom of the pan. Add a dash of coriander, Aleppo pepper, and turmeric to the mix. Cover the pan and let the flavors mingle for 2 to 3 minutes. Gently fold in the spinach, cover, and let it cook until it transforms into a vibrant green, approximately 5 minutes.

Step 3

Once the lentils have reached their desired tenderness, remove them from the heat. Pour off any excess water but retain a small amount, around 1/4 to 1/2 cup, to keep things moist and flavorful. Blend in the spinach medley and place the pan back on the stove over medium-low heat. Infuse the dish with a squeeze of lemon juice, a pinch of sea salt, and a sprinkle of garam masala. Let everything simmer gently until the desired thickness is achieved, which should take another 5 to 10 minutes.