Yellow lentils with spinach
Have you ever tried mung dal? While this versatile legume is uncommon in the Western world, it very popular in Asia, and can be used in both sweet and savoury dishes. The whole bean is green, and it can be split into tiny yellow lentils that have a firmer texture and tastier profile than red lentils.
This dal has all the spices, garlic and coconut needed to make your mouth water, and the spinach enhances the creaminess of the dish.
Recipe inspired from Vegan Richa's Indian Kitchen cookbook.
Ingredients
- 200g petite yellow lentils (mung dal)
- 2 tsp oil (9g)
- 1 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 3 bay leaves
- 12g crushed garlic
- 1/2 tsp paprika
- 1.5 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp chili flakes
- 3/4 tsp salt
- 180g coconut milk
- 105g spinach, fresh or frozen
- 10g sesame seeds, for garnish
Instructions
- Soak the lentils for ~1h. Drain them, and put them in a pot. Boil them until they are done. Reserve
- Heat up the oil over medium heat in a pan and fry the mustard seeds with the bay leaves for 1 min.
- Add crushed garlic, and fry it until it turns a little golden, but make sure not to burn it! Lower heat if need be.
- Add spices, and mix briefly.
- Add coconut milk and lower heat. Let it simmer for a while, stirring gently.
- Drain the cooked lentils, and add them to the pan. Mix everything well together, let it cook for a few minutes, and turn off heat.
- Sprinkle sesame seeds on top.
- Serve this dal with over any rice dish.