Mung Dal with Spinach & Tomato

Serves: | Cooking Time:

Protein

  • 1 cup mung dal

Box Produce

  • 2 tomatoes
  • 1 carrot
  • ½ bunch baby spinach
  • ½ spring onions

Pantry Staples

  • 1 tsp each: cumin, turmeric
  • Garlic + ginger
  • 2 cups water/stock

  1. Rinse mung dal thoroughly.
  2. Add to a pot with 2–2.5 cups water, bring to the boil, then simmer for 20–25 minutes until soft.
  3. In a separate pan, heat oil and sauté garlic, ginger and spices for 1–2 minutes.
  4. Add chopped tomatoes and diced carrot, cook for 5–7 minutes until softened.
  5. Add cooked dal to the pan and mix well.
  6. Stir through spinach until wilted.
  7. Season to taste and serve with basmati rice. Garnish with sliced spring onions.

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