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Palak Moong Spinach-Smothered Green Lentils
Whole green mung beans simmered with an almost absurd weight of spinach until the leaves melt into a sauce, then finished with a ghee base of onion, ginger, tomato and pounded cumin and green chile.
- YieldMakes about 2 litres (8 cups); serves 8
- Hands-on30 min
- Total1 h 34 min
- Difficulty
Ingredients
- 200 gwhole green mung beans (sabud moong), about 1 cup, sorted for grit
- 1.4 Lwater, for cooking the beans
- 900 gfresh spinach leaves, washed well and roughly chopped
Pounded seasoning
- 2 tspcumin seeds
- 4fresh green Thai, cayenne or serrano chiles, 3 to 5 to taste, stems removed
Tomato base
- 2 tbspghee or canola oil
- 1small red onion, finely chopped
- 1 tbspfresh ginger, finely chopped
- 1large tomato, cored, 2.5 cm dice
- 2 tspcoarse kosher or sea salt
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