Best Mung Bean Dahl With Spinach Recipes

INDIAN DAHL WITH SPINACH

Indian Dahl with Spinach image

This is a very yummy, authentic dal. For variation, add coconut milk towards the end of cooking. Freezes well.

Provided by Gillian Stevens

Categories World Cuisine Recipes Asian Indian

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

1 ½ cups red lentils
3 ½ cups water
½ teaspoon salt
½ teaspoon ground turmeric
½ teaspoon chili powder
1 pound spinach, rinsed and chopped
2 tablespoons butter
1 onion, chopped
1 teaspoon ground cumin
1 teaspoon mustard seed
1 teaspoon garam masala
½ cup coconut milk

Steps:

Rinse lentils and soak for 20 minutes.
In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.
In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through.

Nutrition Facts : Calories 362 calories, Carbohydrate 44.9 g, Cholesterol 15.3 mg, Fat 13.4 g, Fiber 18.3 g, Protein 21 g, SaturatedFat 9.2 g, Sodium 692.6 mg, Sugar 5.5 g

MUNG BEAN DAL WITH APPLES AND COCONUT TARKA

Mung Bean Dal With Apples and Coconut Tarka image

Provided by Mark Bittman

Categories one pot, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 1/2 cups dried mung beans, washed and picked over
2 medium green apples, cored, peeled and chopped
1 14-ounce can coconut milk
Salt
freshly ground black pepper
4 tablespoons butter or vegetable oil
1/2 cup shredded coconut
2 tablespoons minced fresh ginger
2 tablespoons minced garlic
Pinch ground turmeric (optional)
1/2 cup sliced scallions
1/2 cup chopped fresh mint leaves
Juice of 1 lime

Steps:

In a large pot, combine beans, apples and coconut milk. Add enough water to cover. Bring to a boil over high heat, then turn heat down to medium-low so mixture bubbles steadily but not violently. Cook, stirring occasionally and adding salt as beans become tender, until beans are quite soft, 45 to 60 minutes; add water as needed to keep everything moist.
When liquid has thickened, put butter or vegetable oil in a skillet over medium heat until it melts and is foamy (or shimmering if using oil). Add coconut, ginger and garlic and cook. Stir frequently and adjust heat to prevent burning, until mixture (called a tarka) crisps and turns golden, 5 to 10 minutes.
Add turmeric if using it, then stir in scallions, mint and lime juice. Cook for a minute or two more, then stir butter mixture into pot of beans. Taste, adjust seasoning and serve.

Nutrition Facts : @context http, Calories 488, UnsaturatedFat 10 grams, Carbohydrate 48 grams, Fat 29 grams, Fiber 12 grams, Protein 15 grams, SaturatedFat 17 grams, Sodium 518 milligrams, Sugar 10 grams, TransFat 0 grams