The dahl is high in fibre which digests slowly keeping you feeling full for longer, packed with protein, rich in vitamins, minerals and flavonoids that can support a healthy heart and may reduce the risk of some types of cancer. Make double and freeze some for another day. You can change the quantities of ingredients to suit your taste.
Mung Bean and Lentil Dahl
100g red lentils
50g mung beans
50g chana dal or yellow split peas
2 salad potatoes
1 large onion
Chilli flakes (or powder) to taste
1 tsp turmeric
100g spinach leaves
2 tsp cumin seeds
2 garlic cloves
1 Soak mung beans and yellow split peas overnight or at least 8 hours
2 In a pan put the mung beans, yellow split peas, lentils, diced onions, potatoes and tomatoes cut into small
pieces, turmeric and chilli flakes.
3 Add water to just cover Bring to boil and simmer for about 45 minutes, stir occasionally and add a little more water
4 Add spinach leaves and cook 5 mins
5 In a small pan heat a little oil gently and add the cumin seeds, cook gently for half a minute, add crushed garlic
and stir for a few seconds.
6 Add this mixture to the dahl (it gives that extra yum factor and aids digestion)