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Yellow mung dahl with spinach recipe

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Yellow Mung Dahl with spinach

Yellow mung

Yellow Mung Dahl with spinach

There are a variety of lentils, some take longer to cook then others. Here yellow mung dahl is used, it takes 20 – 30 minutes to cook. This recipe was created at the request of our cook & eat participants, who wanted to learn how oil free dahl could be made without compromising on taste. The secret is to add extra tomatoes, garlic and coriander to enhance the flavour.

Also by throwing in those left over vegetables into freshly made dahl, the veggies come back to life.

Ingredients – Serves 4

1 teacup of washed yellow mung lentils
1 large onion diced
4 vine tomatoes thinly sliced
5 garlic cloves finely chopped
1 inch ginger finely chopped
1-2 tsp curry powder
2 large red chillies (optional)
2 handfuls of finely chopped spinach
1 handful coriander chopped
Salt to taste

Method

  1. In boiling water add all the ingredients, except spinach and coriander, and simmer for about 20- 30 minutes. Add the spinach and coriander during the last 10 minutes of cooking.
  2. Serve with rice, chapatti, or naan bread or even have it as lentil soup.
  3. Also, remember any leftover vegetables can be thrown into cooked dahl.

Recipe by

Farhanda Shah
Dietitian

You can find lots of other quick and nutritious recipes on our Recipes page

There are also lots of great family recipes for all the family on the  NHS Healthier Families page

Find more information about good nutrition by visiting our Eat Better page

If you feel like you need support to lose weight visit our Healthier Me page to see if you are eligible to join one of our programmes.

We also have regular Cook and Eat programmes where you can meet other local residents and learn about small changes you can make to eat ore healthily.

You can also find lots of useful information about losing weight on the NHS Better Health website