Yellow Mung Beans With Spinach – Dal Palak
|Black mustard seeds||1 Teaspoon|
|Red onion||1 , chopped|
|Garlic||2 Clove (10 gm), crushed|
|Ginger powder||1 Teaspoon|
|Garam masala||1⁄2 Teaspoon|
|Tomato||3 Ounce, chopped (1 Small, 85 Gram)|
|Yellow lentils||175 Gram, drained, rinsed (1 Cup)|
|Water||500 Milliliter (2 Cups)|
|Packed fresh spinach leaves/200 gram frozen chopped||150 Gram, washed, chopped (3 Cups)|
|Coconut milk||125 Milliliter (0.5 Cup)|
|Chopped coriander leaves/Cilantro||2 Tablespoon|
|Black sesame seeds||1 Teaspoon, toasted|
1. Heat the oil in a large saucepan over medium heat. Add the mustard seeds—they should sizzle upon contact with the hot oil.Add the onion, garlic, ginger powder, Home-Style Garam Masala and cook, stirring constantly, until the spices are fragrant, about 1 minute. Add the tomato and cook for another 30 seconds.
2. Add the lentils and water and bring to a boil over medium-high heat. Reduce the heat to low, cover partially, and simmer until the lentils are tender but still firm, about 15 to 20 minutes. Add more water if you want the dal to be thinner.
3. Stir in the spinach, coconut milk and salt, cover and simmer until the spinach is cooked, about 3 minutes longer. Serve hot, garnished with the fresh coriander leaves and sesame seeds.