Split Chickpea and Mung Dal with Spinach

This is the kind of dal that feels like a warm bowl of calm. It’s thick, creamy, gently spiced, and full of soft lentils and vegetables that melt into the pot. I love it with rice because together they create a complete plant-based protein, which is one of the reasons dal and rice is such a classic, nourishing combination. Simple, grounding, and just as lovely with roti or on its own.