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Spinach with Lentils and Coconut
Ingredients
  • 2 cups water
  • 1/4 teaspoon ground turmeric
  • 1/2 cup split mung beans (moong dal)
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1 cup chopped onion
  • 2 tablespoons chopped garlic
  • 1 fresh green chili pepper, chopped (more or less to taste)
  • 1 (10-ounce) package frozen chopped spinach, thawed, or 1 1/2 pounds fresh baby spinach, chopped
  • 1/4 teaspoon ground cumin
  • 3/4 teaspoon garam masala
  • 1/4 teaspoon salt (more or less to taste)
  • 2 tablespoons unsweetened shredded coconut

Directions
  1. Bring 2 cups water to a boil. Add the turmeric and mung beans and cook partially uncovered until soft, about 15 minutes. If water evaporates before mung beans become tender, add an additional 1/4 cup. Do not drain; reserve.
  2. Heat oil in a skillet over medium heat (the oil should be hot but not smoking). Add cumin seeds and stir until seeds change color from light brown to semi-dark brown.
  3. Add onion, garlic, and chili pepper; cook for 1 minute while stirring.
  4. Add spinach, ground cumin, garam masala, and salt. Stir well, cover, and cook over medium heat about 3 minutes or until spinach is tender, stirring occasionally.
  5. Add reserved cooked mung beans mixture to spinach mixture. Stir thoroughly and heat to serving temperature.
  6. Add coconut, stir, and serve.
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