Total8 hr + 55 min
½ cup (90 g)dry chana dal, soaked overnight, drained*
6 cups (1440 mL)boiling water
½ cup (104 g)dry mung beans, soaked overnight, drained*
1 Tbsp (15 mL)vegetable oil
4cloves garlic, minced
2 tsp (4 g)fresh ginger, minced
1red hot chili, finely chopped
1 Tbsp (15 mL)canned tomato paste
1 tsp (3 g)ground cumin
1 tsp (2 g)ground coriander
1 tsp (2 g)
½ tspground turmeric
8 cups (240 g)fresh spinach, divided
1⅔ cups (399 mL)canned full-fat coconut milk
Serves well with
Make your own
- To a large pot, add the drained chana dal and boiling water. Cook uncovered at a gentle simmer for 20 minutes.
- Then add the drained mung beans to the same pot and let it cook uncovered for another 15 minutes.
- Heat another large pot over medium-high heat, and add the oil and onions. Cook for 3 - 4 minutes, or until the onions become translucent.
- Add the garlic, and ginger and cook for another 2 - 3 minutes.
- Add in the chili, tomato paste, spices, and salt. Cook for 1 - 2 minutes, or until fragrant.
- Add the chopped tomato to the pot and turn the heat to low, while you check on the legumes.
- Place half of the spinach to the blender as well, and blend on high until smooth.
- Returning to the pot with the onions, add in the blended spinach, together with the cooked chana dal, mung beans, and coconut milk.
- Return the heat to medium-high and let this heat up, while you chop the remaining half of the spinach. Add this to the pot as well, cooking for another 2 - 3 minutes, or until the spinach is softened.
- Just before serving, add in the lemon juice and stir.
- Serve the curry with rice or naan and some extra lemon wedges on the side, and enjoy!
- * If using pre-cooked legumes, skip the first two steps and instead add them into the curry at the end.
- Stored in an airtight container in the fridge for up to 3 days.
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
• dry chana dal
• dry mung beans
Fruits & Veggies 62%
• clove garlic
• fresh ginger
• red hot chili
• canned tomato paste
• fresh spinach
CalciumNo significant sources of calcium
• vegetable oil
• canned full-fat coconut milk
Nutrition per serving
Calories 396 kCal
|Total fat||25 g|
|Saturated fat||18 g|
|Trans fat||0 g|
|Total carbs||36 g|
|Dietary fiber||11 g|
|Total sugars||10 g|
|Added sugars||0 g|
|Vitamin A||308 μg RAE|
|Vitamin B6||0 mg|
|Vitamin B12||0 μg|
|Vitamin C||48 mg|
|Vitamin D||0 μg|
|Vitamin E||2 mg|
|Vitamin K||302 μg|
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
Watch it step-by-step!
More for the eyes