Mung Dahl with Spinach

Vegan

Mung dahl are tiny, yellow split lentils that make this dish very velvety in texture. They are available from Asian stores and good delis, otherwise the usual red lentils will do just fine. You can make this Dahl with Nettles in the Spring time.

Serves:

Time:

40 minutes

Ingredients:

225g/8oz mung dahl OR red lentils
750ml/1pt 7fl oz water
1-2tbsp plain vegetable oil
1tsp black mustard seeds
½tsp ground turmeric
½tsp ground cumin
¼tsp asafoetida OR ground fennel powder
2 tbsp grated fresh ginger (peel before grating)
½ a medium green chilli, de-seeded and chopped (use ¼ tsp chilli powder if you are particularly sensitive to hot food)
100g/3½ oz shredded spinach, or young nettle leaves
1-2tbsp fresh lemon juice
Salt to taste

Method:

1. Wash the dahl in a sieve with cold running water.

2. Put into a heavy-based saucepan, pour in the water and bring to the boil.

3. Reduce the heat then simmer for 20-30 mins.

4. Heat the oil in a large pan.

5. Meanwhile, add the mustard seeds, turmeric, cumin, asafoetida or fennel seeds, ginger and chilli. Saute for 2-3 mins then add to the dahl.

6. A few mins before the dahl is ready, stir in the nettles and lemon juice.

7. Cook for a further 2 mins. Check taste and add salt if needed. Serve hot.