Skinned and split mung beans (moong) are a wonderfully rich protein source and create a hearty, comforting vegetarian meal. The tadka refers to tempering of the aromatics in oil or fat.
Love a dahl? You'll certainly enjoy this mung bean version with fragrant ginger, mustard seeds, cumin and curry leaves (to name a few).
Mung beans (sometimes referred to as green gram) are a nutritionally valued legume. Skinned and split mung beans (moong) are a wonderfully rich protein source and create a hearty, comforting vegetarian meal.
The tadka refers to tempering of the aromatics in oil or fat - which we've drizzled on top at the end for a flavour boost.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Cal/Serv:
291
Ingredients
250g
mung dahl (split mung beans)
1Tbsp.
vegetable oil
1
onion, finely chopped
5cm piece fresh root ginger, peeled and finely grated
50g
baby spinach
large handful coriander, leaves picked
For the tadka
2tsp.
vegetable oil
1tsp.
black mustard seeds
1tsp.
cumin seeds
2
garlic cloves, finely chopped
about 15 dried curry leaves
1tsp.
garam masala
1/4-1/2 tsp dried chilli flakes, to taste
2 tomatoes, roughly chopped
Directions
Step 1Start by rinsing the lentils under cold running water until the water runs clear. Drain well. Heat the oil in a large pan over low heat and cook the onion for 5min, until beginning to soften. Stir in the ginger and cook for 1min.
Step 2Add the rinsed lentils and 1 litre water. Increase heat and bring to the boil. Reduce heat and simmer, stirring frequently, for 20-25min, or until the lentils are tender and the dahl has the consistency of porridge. During cooking, skim off any surface scum with a metal spoon.
Step 3For the tadka, in a medium frying pan heat the oil over low heat. Add the mustard seeds and when they start to crackle, stir in the remaining ingredients. Cook for 5min, stirring frequently, until the tomatoes have softened. Set aside.
Step 4When the lentils are ready, season well then stir in the spinach to wilt. Tip on the tadka and garnish with coriander. Serve with naan or roti, if you like.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
