Split Chickpea & Mung Dal with Spinach
Description
Love me a good mixed Dal situation, don't ever try say if you've had one kinda lentil its like you've had them all..HELL NO..each lentil has a different texture a different flava a different post digestive effect (yeah the last one took it a lil deep) but u get what im trying to say...each lentil brings something different to the table! This combo of mung & chickpea lentils with some aromatic spices & veggies is a perfect one pot wonder!
Ingredients
Flava Flave (Vaghar)
Instructions
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Soak lentils overnight or for at least 2 hours before cooking (see notes) Wash the lentils thoroughly in a sieve until the water runs clear.
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Start the instant pot in sauté mode and heat oil in it (if using stove top then you can follow the same instructions minus the buttons!)
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Add cumin seeds & mustard seeds, let them pop, and then add asafetida.
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Add ginger and sauté for a couple of seconds, following curry leaves and star anise.
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Pour in the water and the lentils.
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Cook for 20 minutes till the lentils start losing their shape and combine with the water.
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Now add the zucchini and carrots, place the lid on and cook for another 10 to 15 minutes until the vegetables are soft and dal reaches desired consistency (I like this Dal to be quite thick and creamy!)
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Once cooked, add the coconut milk, spinach and mix.
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By this time, your one-pot vegetable daal will have a thick and smooth soup-like consistency. To finish, stir in the lemon juice,garam masala, and fresh coriander.
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♡ Sprinkle with love, say a little prayer of thanks, and drink with gratitude.❤️
Note
Serving suggestions: basmati rice, quinoa, or a roti!
Notes/Substitutions: if you don’t have time to soak the lentils just make sure you wash them out well!
