Bhaja Moong Palak (Toasted Mung Beans with Spinach)

I've been making a lot of curries recently, but they were all a bit short on vegetables. This one doesn't have that much in the way of vegetables either¹, but it at least has a bit of spinach. I figured it looked easy to make and would at least give us something. And, as much as mung beans are more of a protein than a vegetable, they at least feel like a somewhat healthful protein option.

Iyer notes that toasting the beans before cooking prevents them from breaking down. Normally skinned split mung beans will cook and break down relatively quickly. These ones will hold their shape, even through much longer cooking.

Bhaja Moong Palak

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1 c. skinned split mung beans ("green lentils"/moong dal)
• 3 c. water
• 1/4 tsp. ground turmeric
• 250g spinach
• 1 Tbsp. canola (or other neutral) oil
• 1 tsp. fennel seeds
• 1/2 tsp. whole cloves
• 1-4 dried red Thai, cayenne, or arbol chilies
• 1 tsp. coarse sea salt
• 1 tsp. sugar
• 1 Tbsp. ghee

Directions

1. Heat pan over medium-high heat.
2. Add lentils and cook, stirring constantly, until they are nicely browned but not burnt (5-8 minutes).
3. Add the water and stir to break up any lumps that form.
4. Add the turmeric and bring to a boil.
5. Reduce heat to medium-low, cover, and simmer, stirring occasionally, for ~20 minutes.
6. Add the spinach, cover, and cook until wilted (~5 minutes).
7. Meanwhile, heat the oil over medium-high heat.
8. Add the fennel, cloves, and chilies and sizzle for 10-20 seconds. Remove from heat and set aside.
9. Once the spinach is wilted, add the spices and oil to the pan.
10. Stir in the salt and sugar and simmer, uncovered, stirring occasionally, for ~5 minutes.
11. Stir in the ghee just before servind.

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¹ I don't count legumes. Dried beans and lentils and the like are more in the protein and starch category as far as I'm concerned. ^Back