Green Mung Bean Dal with Spinach and Ginger-Cumin Tadka

A creamy, mild dal made from yellow mung beans with fresh spinach and ginger. The cumin tadka with green chili and garlic brings out the bold flavors.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 150 g yellow mung beans, peeled and halved
• 150 g fresh leaf spinach
• 1 Stück onion
• 1 Stück tomato
• 20 g ginger
• 2 Stück garlic cloves
• 1 Stück green chili
• 0.5 TL turmeric
• 1 TL garam masala
• 1 TL cumin seeds, whole
• 1 EL cooking oil
• 1 Stück lime
• 0.5 Bund fresh coriander
• salt

Method

1. Rinse the mung beans thoroughly in a sieve until the water runs clear, then bring them to a boil in a pot with 600 ml water.
2. Finely dice the onion, chop the tomato small, finely chop the ginger and garlic, and slice the chili into fine rings.
3. Skim the foam off the beans, add the turmeric, and simmer the beans over medium heat for about 20 minutes until soft, falling apart and the mixture becomes creamy.
4. Heat the oil in a small pan, toast the cumin in it briefly until fragrant, then add the onion, garlic, ginger and chili and fry until golden brown.
5. Add the tomato and cook for two minutes until soft, then season with garam masala.
6. Stir the spinach into the beans and let it wilt. Add the tadka, season with salt and, if needed, pour in a little more water.
7. Stir in the lime juice, divide the dal between two bowls and sprinkle with the chopped coriander.