Learn how to make an easy red lentil and moong dal recipe with pumpkin and spinach. You’ll need simple plant-based ingredients and 30 minutes of your time.
Soaking time: 2 hours
- 1 cup (195g, 6.9oz) moong dal (split yellow mung beans)
- 1 cup (185g, 6.5oz) red lentils
- 1 medium onion (80g, 2.8oz with skin)
- 1 bay leaf
- 1½ cups (230g, 8.1oz) cubed pumpkin
- 2 tbsps. (37g, 1.3oz) curry paste + 2 tbsps. hot water
- 1 tsp. turmeric
- 3 garlic cloves, crushed
- 2 boxes (150g, 5.3oz) baby spinach
- 610g (21.5oz, 2½ cups) water
- ¼ cup (4 tbsps.) coconut milk
- Start by thoroughly washing moong dal and red lentils in a medium pot. To do that, cover them with water and then move your hand around in the pot for a short while. Discard the soggy water. Repeat this process for about 7 times until the water becomes clear. Then, cover the lentils and dal with clean water and let soak for at least a few hours. Then, drain, rinse, and transfer back into the pot.
- Next, add one large or two smaller bay leaves, chopped onion, and cubed pumpkin into the pot as well. Cover with water and let simmer for 10 minutes until the lentils, moong dal and pumpkin are soft.
- Now, crush the garlic cloves and mix those into the dal along with turmeric.
- Then, in a glass or a small bowl, combine curry paste, coconut milk, and some water. Add this mixture to the dal.
- Finally, transfer baby spinach on top of everything and simply mix it in. It will wilt very quickly and diminish in size significantly.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Method: Stovetop
- Serving Size: 1/5 of recipe
- Calories: 334 kcal
- Sodium: 208.7mg
- Fat: 3.7g
- Saturated Fat: 2.1g
- Carbohydrates: 44.7g
- Fiber: 13.5g
- Protein: 20.1g