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Ingredients

2 cups split yellow lentils (mung dahl) water to cover 2 tablespoons coconut oil 3 teaspoons cumin seeds ½ teaspoon asafoetida powder 2 large tomatoes, cut into thin wedges ½ cup water, or more as needed 3 teaspoons ground coriander 1 teaspoon Aleppo red pepper flakes 1 teaspoon ground turmeric 2 bunches fresh spinach, trimmed and coarsely chopped 1 lemon, juiced 1 teaspoon sea salt 1 teaspoon garam masala

Nutrition Info

246.1 calories carbohydrate: 37.8 g cholesterol: : - fat: 4.9 g fiber: 19.1 g protein: 16.2 g saturatedFat: 3.1 g servingSize: - sodium: 296.5 mg sugar: 2.6 g transFat: : - unsaturatedFat: : -

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.

8 servings

You can use red lentils as well as the split and hulled mung beans.