Roasted moong dal with spinach
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Moong dal |
| ½ | teaspoon | Turmeric |
| 1 | each | Bay leaf |
| ¾ | pounds | Spinach, washed & shredded |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Cayenne |
| 1 | tablespoon | Ghee |
| ½ | teaspoon | Cumin seeds, whole |
| 2 | eaches | Fresh hot green chiles, cube |
Directions
Pick & sort dal & cleans as throughly as possible with a dry cloth.
Heat a cast-iron skillet over medium-low heat. When hot, put in the dal & stir-roast it until the grains are a golden red colour. Put the dal in a bowl & wash in several changes of water.
Put the dal in a heavy pot. Add turmeric, bay leaf & 4 c water.
Bring t oa boil, reduce heat & simmer, partially covered for 1 hour.
Add spinach, salt, cayenne & ⅔ c water. Cover & simmer gently for 30 minutes, stirring a couple of times during this period.
Heat ghee in a small pan. when hot, add cumin seeds. A few seconds later, add chiles. Stir once & pour over the cooked dal. Cover immediately.
Madhur Jaffrey, "A Taste of India" Submitted By MARK SATTERLY On 05-15-95