FBD

Moong Dhal & Spinach

IndianVegetarianIntermediate45 minBy Northstar

Ingredients

Servings
4
  • 2/3rd cup yellow moong dhal
  • 10 oz chopped spinach, approximately 250 gm.
  • 1 onion, chopped
  • 1 tsp minced ginger
  • 4 large garlic cloves minced fine
  • 2 large tomatoes, sliced
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp garam masala powder, optional
  • 1 tsp turmeric powder
  • 1 tsp lemon juice
  • 2 tsp salt or to taste

Instructions

  1. 1

    -25 - Pre-cook the lentils using three cups of water. Heat oil in a saucepan and fry the cumin seeds for a minute. Add the sliced onions, minced ginger, minced garlic, cumin, coriander and garam masala powders, as well as spinach and sliced tomatoes and cook, stirring constantly, for ten minutes on medium low heat. Stir in lentils with another three cups of water and turmeric powder, heat till the mixture starts boiling, season with salt and lemon juice and turn off the heat.

  2. 2

    Green Moong Dhal This variety is easy to spot, because of it's prominent deep green color.

Tags

30-minutes-indian