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| Spinach with Split Mung Dal |
This recipe is packed with protein and vitamins. It is quick, easy and tasty. It is eaten with Roti and Rice.
Cooking Preparation Time: 30 Minutes
Cooking Difficulty Level: Medium
Recipe Type: Vegan & Gluten Free
Serves: 3-4
Ingredients:
| 1 | Cup | Mung Dal |
| 3 | Cups | Water |
| 1/2 | Tsp | Cumin Seeds |
| 1 | Tbsp | Coriander Cumin Powder |
| 1/2 | Tsp | Astofedia |
| 1/2 | Tsp | Turmeric |
| 1 | Tbsp | Oil |
| 1 | Medium | Tomato, cut & cubed |
| 1 | Small | Green Chili |
| Salt to taste | ||
| Lemon Juice | ||
| Cilantro to garnish | ||
| 1 | Bunch | Spinach, washed & chopped finely |
| 2 | Shallots or Fresh Garlic | |
| 1 | Small | Piece of Fresh Ginger or Ginger Powder |
| 1 | Small | Onion, cut & cubed |
How to Prepare:
- Wash split mung beans (Dal) thoroughly. Set aside to soak for about an hour.
- Once soaked, add beans to three cups of water in a pan. Bring to a boil on high heat and let it simmer on low heat for 15 minutes.
- In a separate pan, heat the oil. Add astofedia, cumin seeds, onion, chopped garlic and spices.
- Then add the chopped spinach, salt, ginger, chili, coriander and cumin powder and fry for 4-5 minutes.
- Add tomato and lemon juice. Mix the boiled Dal with fried spinach mixture in the pan.
- Let it simmer for few more minutes.
- Garnish with cilantro and serve it hot.
- It works very well as soup or curry with rice. Enjoy!
Tips:
There are variety of lentils available. The same recipe can be used for different Dals. After you try to cook this a few times, it becomes very easy.
Note: Divide Values by Servings for Individual Quantities.