Creamy mung dal with chopped spinach (Palak moong dal)

Lentils are at the core of all Indian meals. They are ever-present and are an important source of vegetable protein and nutrition, especially for vegetarians. The types of lentils used are tremendous, and the recipes are countless, changing with every state, community, and even within families. What remains constant is how delicious they all are.

This recipe is a classic example of a very nutritious dal loaded with healthy spinach and pops with flavours. The creamy puréed mung beans are complimented with the herby spinach, and the dal is flavoured with ghee, tempered with cumin and chilli powder. I chose to use Malabar spinach instead of regular spinach; the leaves held up better in the dal, and they are very similar in taste. The dal is excellent, the perfect side for any Indian meal.

Yamuna Devi's cookbook is probably the first cookbook I bought when I moved to the US 30 years ago for my Ph.D. Over the years, I have cooked almost half the recipes. It is the cookbook that taught me technique and flavor profiles and always gave me a wonderful meal. This vegetarian cookbook is essential on any shelf; it is the bible of Indian vegetarian cuisine.

For more recipes from this amazing cookbook, click here.

Ingredients:

2/3 cups split green mung beans

1/2 teaspoon turmeric

1 tablespoon ground coriander

1 teaspoon ginger paste

1 tablespoons ghee

Salt, to taste

6 1/2 cups water

4-5 cups spinach, or Malabar spinach, washed stems removed and chopped

2 tablespoons ghee

1 teaspoon cumin seeds

A generous pinch of asafoetida

1/2-1 teaspoon chilli powder, or to taste

Cilantro to garnish

Add the mung beans, turmeric, coriander powder, ginger, ghee, and salt to the water in a pressure cooker or Instapot. Mix well and cook for 25 minutes. Allow to cool. When cooled purée the lentils with a hand blender or in a small blender until very smooth. You can add as much water as needed to get a consistency of your choice. Some folks like this dal thick, and some like it soupier. Add the spinach and bring to a simmer.

Meanwhile, heat a small pot with the remaining ghee over a low flame. Add the cumin seeds and fry for 30 seconds until they crackle. Add the asafoetida and chili powder, take off the heat, and pour the oil over the dal. Mix in and serve topped with the cilantro garnish.