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Creamy yellow moong dal with wilted baby spinach, cumin, tomato, cilantro, and lemon
TrendyTadka Editorial

High-Protein Yellow Moong Dal with Baby Spinach

Yellow split moong dal simmers with tomato and baby spinach for a protein-forward vegan meal made in one saucepan.
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Prep Time 7 minutes
Cook Time 25 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 cup split yellow moong dal rinsed
  • 4 cups water
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1 diced Roma tomato
  • 2 teaspoons grated ginger
  • 1 garlic clove grated
  • 1/2 teaspoon turmeric
  • 1 teaspoon kosher salt
  • 5 ounces baby spinach
  • 1 tablespoon lemon juice
  • Cilantro

Method
 

Instructions
  1. Combine rinsed dal, water, and turmeric in a saucepan; bring to a boil and skim foam.
  2. Simmer partly covered 18 to 22 minutes, stirring occasionally, until soft.
  3. Heat oil in a small skillet; bloom cumin, then cook tomato, ginger, and garlic 3 minutes.
  4. Stir tempering, salt, and spinach into dal; simmer until spinach wilts and dal is creamy.
  5. Finish with lemon and cilantro.

Notes

  • Measure ingredients before heating the pan.
  • Avoid crowding; use two batches when necessary.
  • Taste before adding final salt because packaged ingredients vary.
  • Cool meal-prep portions promptly in shallow containers.