Moong Dal Palak (Yellow Lentil and Spinach Dal)

Method

1. 1

   Rinse the moong dal, then simmer with the turmeric and 800 ml water until soft, about 15 minutes, skimming any foam.

2. 2

   Meanwhile soften the onion in the oil with the cumin seeds, then add garlic, ginger and green chili and cook 1 minute.

3. 3

   Stir in the tomato and cook until softened, about 5 minutes.

4. 4

   Fold this base into the cooked dal along with the spinach and simmer until the spinach wilts fully through, about 5 minutes.

   💡 The dal should turn a uniform deep green — stir the spinach right through instead of leaving it floating on top.

5. 5

   Mash lightly against the pot to thicken slightly, season with salt, and stir in the garam masala.

6. 6

   Scatter with cilantro and serve with rice or roti.