Creamy Spinach with Mung Dal

yellow mung beans (yellow mung dal)

3 cups chopped fresh spinach1 cup

2 tbsp minced green chillies, preferably serranos

1 ½ tbsp minced peeled gingerroot

½ tsp turmeric

2 tbsp vegetable oil

1 cup finely chopped onion

½ tsp cayenne pepper

1 ½ tsp salt or to taste

¼ cup plain nonfat yogurt, divided

Clean and pick through beans for any small stones and grit. Rinse several times in cold water is fairly clear. Soak in 3 cups (750 mL) water ion a large saucepan for 10 minutes.

Add spinach, green chillies, ginger and turmeric to beans. Bring to a boil over medium heat, partially covered. Reduce heat to medium-low and simmer until dal is very soft, about 30 minutes. Remove from heat and puree with an immersion blender or in a blender.

In a medium saucepan, heat oil over medium-high heat. Saute onion until olden, 6 to 8 minutes. Stir in cayenne pepper and salt and sauté for 1 minute. Pour in dal mixture and mix well.

Stir yogurt until creamy. Add 2 tbsp (25mL) of the yogurt to dal and mix. If too thick, add ½ cup (125mL) hot water. Cover and simmer for 5 minutes.

Serve hot. Swirl remaining yogurt on top.