Yellow Lentils with Spinach Indian Recipe

Yellow Lentils With Spinach Indian Recipe

Ingredients

• recipe for : Sookhi Mung Palak
• 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

Method

1. Heat the oil in a large skillet at medium heat
2. When the oil is hot, add the mustard seeds carefully
3. Let them sizzle and start to pop
4. Stir in the fenugreek seeds and bay leaves
5. Add the garlic and cook until golden, about 2 minutes
6. Add the drained mung dal, paprika, coriander, pepper flakes, and turmeric.
7. Mix well and cook the lentils for 30 seconds.
8. Stir in the salt, water, and coconut milk
9. Cover and cook for 12 to 14 minutes
10. Almost all of the liquid should be absorbed and the beans should be firm tender at this point
11. Add the spinach and mix well
12. Cover and cook until the beans are tender but not mushy, and the spinach is lightly wilted, about 4 minutes.
13. Discard the bay leaves.
14. Garnish with cilantro, sesame seeds, and a dash of lemon juice.

Full List of Beans Recipes
Full List of Lentil Recipes