Instructions

1. Put the mung beans in a large mixing bowl and cover well with enough water to allow them to double in size. Soak overnight (or at least for 4 hours) then drain, rinse and drain again.
2. Put the beans in a large saucepan, add the stock and bring to the boil. Turn down the heat and simmer for 45 minutes.
3. Meanwhile, dry- fry the spices in a frying pan for a minute or so until fragrant, then set aside in a small dish.
4. Finely chop the onion, garlic ginger, and dice the carrot & celery.
5. Heat a Tbspful of coconut oil or vegetable oil the in the same frying pan and gently sauté the onion for 5-8 minutes until soft. Add the garlic and ginger, then cook for 5 minutes, stirring regularly.
6. After 25 minutes of cooking the mung beans, add the carrots, celery and the fried onion mixture.
7. Cook, under a lid, for 20 minutes. Add more stock, if the dhal gets too thick.
8. Rinse the spinach and stir it through the dhal. Put the lid on, turn off the heat and rest for 5 minutes to allow the spinach to wilt. Stir in the chopped coriander.
9. Taste the dhal, adjust the seasoning and spiciness (add some chilli flakes, if you’d like it hot).
10. Serve with a lemon/lime wedge, garnished with some coriander leaves.