Mung Bean Dahl with Spinach Recipe

Rinse split mung dahl beans and drain. Place in a medium-large saucepan over high heat and add enough water to cover by 1 inch. Bring to a boil reduce heat and cover. Simmer splashing in more water if lentils get too dry until softened about 1 hour.

Meanwhile heat oil in a small saucepan over medium heat. Add cumin seeds and fry until fragrant 1 to 2 minutes. Add asafoetida and cook until browned about 10 seconds. Stir in tomatoes and 1/2 to 1 cup water scraping any browned bits off the bottom. Add coriander Aleppo pepper and turmeric. Cover and cook for 2 to 3 minutes. Stir in spinach cover and cook until bright green about 5 minutes.

Remove lentils from heat. Drain excess water but leave 1/4 to 1/2 cup. Stir in the spinach mixture and return pan to medium-low heat. Mix in lemon juice sea salt and garam masala. Simmer until desired consistency is reached 5 to 10 minutes more.