Flavor-packed Mung Dhal with coconut milk, tomatoes, sweet potatoes, ginger and aromatic spices. Split Mung bean dal is perfect on its own for a light meal, or serve over a bowl of steamed rice or with your favorite flat bread for larger appetites.
In a large pot (Dutch oven) heat the oil over medium-high heat.
Stir in the coconut milk and increase the heat slightly. Once the mixture comes to a light simmer, add the lime juice and stir in the spinach. Continue cooking until wilted, 1 minute. If desired, add a little more water to thin.