Sort ingredients
a_ogallo
QR Code
Listen
Pdf
Fill a large pot with water and add the drained chana dal. Bring to a boil, reduce to a simmer, and cook uncovered for 20 minutes.
Then add the drained mung beans to the same pot and let it cook uncovered for another 15 minutes.
Meanwhile, cook the rice according to the package instructions.
Heat a sauté pan over medium-high heat. Add the oil, onions, garlic, and ginger. Cook for 4 - 5 minutes.
Then add in the chili, tomato paste, and spices. Cook for 1 - 2 minutes.
Then add the chopped tomato and turn the heat to low.
Once the legumes are cooked, first remove ⅓ cup (80 mL) of the cooking liquid and transfer this to a blender. Then pour the legumes into a strainer to drain off the remaining liquid.
Add the spinach to the blender as well, and blend on high until smooth.
Add the blended spinach to the pan, together with the cooked chana dal, mung beans, and coconut milk.
Return the heat to medium-high. Add the chopped spinach to the pan, cooking until wilted.
Just before serving, add in the lemon juice and stir. Enjoy!