Spinach Moong Daal (vegan)

A flavorful childhood favorite that my mum would regularly make, but I've added my own twist! The best part about it - It's a one pot recipe!

INGREDIENTS

Spinach Daal:

• 3 tbsp vegetable oil

• 2 tsp whole cumin seeds

• 2 tsp whole mustard seeds

• 2 white onions - diced

• 3 garlic cloves - minced

• 3 tbsp tomato paste

• 1 tsp cayenne pepper

• 1 tsp turmeric powder

• 2 tsp ground coriander

• 2 tsp fresh ginger - minced (ground ginger works as well!)

• 3 c moong dal (yellow dal)

• 2 c water

• 2 tbsp lemon juice

• 4 c spinach - chopped

• salt to taste

• pepper to taste

INSTRUCTIONS

1. Soak moong daal in water for 8 hours or overnight, then drain before cooking. (Don't fret if you forgot to soak the legumes! Boil 4-5 cups of water in a pot and add the daal. Cook for 8-10 minutes. Drain the water from daal. Continue next steps as written.)

2. In a large pot, heat up the vegetable oil. To hot oil, add whole cumin seeds and mustard seeds to fry. Fry for 1-2 minutes until fragrant. (TIP: Stand back - seeds will start to pop!)

3. To the same pot, add onion and garlic. Cook till translucent.

4. Add tomato paste to the pot and stir till aromatics are completely coated.

5. Once tomato paste is incorporated, stir in moong dal.

6. Finally, add the rest of the ingredients - spinach, cayenne, coriander, turmeric, ginger, spinach, lemon juice, salt, pepper, and water. Cook for 30 minutes.

7. Serve with my Vegan Flatbread or naan. Rice, quinoa, and other grains work just as well!

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SERVINGS: 8 COOK TIME: 45 minutes

PREP TIME: 45 min - 9 hrs (depends on the prep method of moong daal)

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