Spinach Tomatoes and Moong Dal

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Preperation time icon
Prep Time
15 min
Cook time icon
Cook Time
50 min

What You'll Need

  • 1 -2 C. Imagine® Organic Vegetable Broth
  • 1 C. split mung beans, washed and picked
  • 1 tbsp. soft brown sugar
  • 1 tbsp. vegetable oil or butter, melted
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 inch ginger, peeled and grated
  • ½ tsp. cumin seeds
  • ½ tsp. cayenne pepper
  • 1 C. cilantro leaves, chopped
  • ½ tsp. mild curry powder
  • ¼ tsp. turmeric
  • 3 chopped tomatoes
  • 1 lb. fresh cleaned spinach leaves
  • Salt to taste

How to Make

  1. Pour broth in a saucepan, add a pinch of salt and the mung beans, and bring to boil.
  2. Cover, reduce heat to low and cook until tender, about 30 minutes.
  3. Add the sugar, and drain.
  4. Melt oil or butter in a deep skillet; add the onions and sauté until translucent, about 3 to 5 minutes.
  5. Add the garlic and ginger and cook over medium high heat for about 2 to 3 minutes.
  6. Add the cumin seeds and cook until the seeds begin to sputter.
  7. Add the rest of the seasonings and the mung beans, tomatoes and spinach and cook over medium heat until the spinach is wilted.
  8. Remove from heat and serve.