Organic Yellow Mung Dal Recipe
Enjoy this perfectly balanced organic vegan and gluten free, healthy dish, made with flavorful organic Indian spices
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 4 people
Ingredients
- 1 cup yellow mung dal (also known yellow split dal)
- 2 tbsp organic unrefined Sunflower oil
- 1 whole dried Kashmiri chili (this is the spiciest version of chili, if you wish to tone it down, you can either use red chilli powder or use green chillis)
- 1 small stick cinnamon
- 3 whole cloves
- 1 tsp organic black mustard seeds
- 1 tsp organic cumin
- 1/4 tsp asafoetida
- 6-8 curry leaves (optional)
- 2 tsp organic grated garlic (3-4 cloves)
- 1 1/2 tsp organic grated ginger (1 inch)
- 3/4 tsp organic turmeric
- 1/4 tsp organic ground black pepper
- 3 tsp organic coriander and jeera powder
- 1/4 tsp organic Kashmiri chili powder (avoid if you don't want it too spicy)
- 1/2 tsp organic red chili powder
- organic garam masala (optional)
- 2 tsp Himalayan pink salt or sea salt
- 250 gms Fresh organic spinach washed and chopped
- 2 tbsp Fresh coriander chopped
Instructions
- Soak the yellow mung dal for 1-2hrs. Wash a few times and then drain.
- In a pan, add the oil. Heat on a medium/high heat, add the whole Kashmiri chili, cinnamon stick, and cloves. Then add the mustard seeds. When they start to crackle, add the cumin, followed by the asafoetida, and the curry leaves. Turn the heat down little.
- Add the grated garlic and ginger, stir. Then add the washed dhal and 1 cup water, followed by turmeric, black pepper, coriander and jeera powder, Kashmiri chili powder, chili powder, garam masala, salt. Stir it well.
- Thereafter, cook on medium heat with the lid on for 15-20 minutes.
- Meanwhile, wash the spinach and chop it into fine pieces.
- Check the dal (lentils) and when soft between the fingers, add the spinach. Stir and check the seasoning. Add more salt if required.
- Thereafter, cook for 5 mins on low heat until the spinach is cooked. Ensure that you do not overcook the spinach.
- Eventually, add the fresh coriander and serve the dish either with rice or rotis (Indian bread).
