Yellow Lentils with Spinach ( Sookhi Mung Palak ) | Dinner
Mung dal is my second favourite dal after red lentils. These yellow lentils have a stronger earthy flavour which needs the right kind of seasoning in order to shine. Try this dry lentil and spinach side with flatbreads, pita bread, curries, or for breakfast.
1 teaspoon safflower or other neutral oil 1 teaspoon brown or black mustard seeds 1/4 teaspoon fenugreek seeds 3 bay leaves 4 cloves garlic, minced 1 cup petite yellow lentils (mung dal), soaked for 30 minutes, and drained 1/2 teaspoon paprika or smoked paprika 1 1/2 teaspoon ground coriander 3/4 teaspoon red pepper flakes, or to taste 1/2 teaspoon ground turmeric 3/4 teaspoon salt or to taste 1 1/2 cups water 3/4 cup coconut milk (canned or culinary) 3 cups packed baby spinach or chopped regular spinach 2 tablespoons chopped fresh cilantro, for garnish 2 teaspoons sesame seeds, for garnish 1 teaspoon lemon juice, for garnish
1. Heat the oil in a large skillet at medium heat. When the oil is hot, add the mustard seeds carefully. Let them sizzle and start to pop. Stir in the fenugreek seeds and bay leaves. Add the garlic and cook until golden, about 2 minutes. Add the drained mung dal, paprika, coriander, pepper flakes, and turmeric. Mix well and cook the lentils for 30 seconds. 2. Stir in the salt, water, and coconut milk. Cover and cook for 12 to 14 minutes. Almost all of the liquid should be absorbed and the beans should be firm tender at this point. 3. Add the spinach and mix well. Cover and cook until the beans are tender but
not mushy, and the spinach is lightly wilted about 4 minutes. Discard the bay leaves. Garnish with cilantro, sesame seeds, and a dash of lemon juice.