Spinach with Moong Dal


Spinach 2 Cups Packed
Split Moong Dal 3/4 cup
Garlic 5 pods
Green Chiles 3 – 5
Turmeric Powder 1/4 tsp
Salt to taste


Urad Dal 1/2 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Broken Red Chiles 3
Curry Leaves 6
Asafoetida a pinch
Oil 1 tbsp

Method of preparation:

Clean, remove hard stems and thoroughly wash spinach leaves.
Roughly chop the spinach leaves and keep aside.
Remove stems, wash and chop green chiles.
Peel and lightly mash the garlic pods.

Wash moong dal under water to remove any dirt.
In a small sauce pan, add moong dal and 2 cups of water.
Boil the water until moong dal is just cooked and soft from inside.
Strain the cooked moong dal and keep aside.

Heat oil in a wok, add mashed garlic and all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and spinach leaves.
Cook covered for few seconds to let spinach leaves wilt.
Then, stir in cooked moong dal, turmeric powder and salt.
Fry for a minute and remove from heat.
Serve spinach with moong dal over steamed rice and a dollop of ghee, or any flat bread.

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Posted by on May 5 2010 Filed under Vegetarian. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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