There is a special kind of familiarity to the Indian curries Rob and I cook up each week. Certainly, we have our favourites on a constant rotation, but most of our curries involve simmering some beans with garlic, ginger and turmeric with some tomatoes, perhaps some greens with a finishing tarka with cumin and a spritz from lemon or lime juice and a cilantro garnish.
This curry hits on nearly all those points. It did not disappoint.
As the weather remains cold, I am honestly considering making a curry each week. Definitely comfort food. My how things have changed. There was a time I would not have touched Indian food but over the years, Rob has shown me the way.
Other lentil-like curries spotted here:
Yellow Moong Dal and Spinach Curry
Adapted from The Tastes of Ayurveda
1.5 cups split yellow moong beans
4-5 cups water (or vegetable broth)
3 slices of ginger, 1/4-inch thick
1/4 tsp turmeric
1 tbsp coconut oil
1/2 tsp Aleppo chili flakes, or to taste
1 tsp mustard seeds (I used yellow)
3 cups chopped tomatoes
4 tbsp tomato paste
1/2 tsp turmeric
1 tbsp ground cumin
1/2 tsp salt, or to taste
1 tbsp peeled and minced ginger
1 tbsp minced garlic
1 bunch spinach, stemmed and coarsely chopped (300g prepped)
2-4 tbsp fresh lime or lemon juice (I used a combination)
1/4 cup chopped cilantro, for garnish (optional)
1. In a medium or large saucepan on high heat, add rinsed moong dal, water, ginger and turmeric. Bring a boil, cover, reduce heat and allow to simmer for 25-30 minutes, until tender.
2. Meanwhile, in a frypan on medium-high heat, heat the oil. Add the chile flakes and allow to infuse the oil and turn a shade darker. Add the mustard seeds and cover. Allow to pop approximately 30 seconds, then uncover and add the tomatoes, tomato paste, turmeric, cumin, salt, ginger and garlic. Cook until fragrant and beginning to brown, around 5-10 minutes. Once ready, add to the cooking beans.
3. Once the dal is cooked through, remove any ginger pieces. Then, add in the spinach. You may need to do this in batches, folding it in and waiting for each batch to wilt. Cover and cook for 5 minutes or so. Add fresh lemon or lime juice. Adjust seasonings to taste. Serve with rice, if desired.