Spinach with moong dal
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 2 | cups | Moong dal |
| 1 | pounds | Frozen chopped spinach, defrosted |
| 3 | Fresh green chiles, stemmed and sliced lengthwise | |
| 1 | tablespoon | Tamarind paste |
| 1 | teaspoon | Turmeric |
| 1 | teaspoon | Sugar |
| Salt to taste | ||
| 1 | tablespoon | Corn oil |
| 2 | teaspoons | Mustard seeds |
| 1 | teaspoon | Fenugreek seeds |
| 2 | Whole, dried red chile peppers | |
| ½ | teaspoon | Asafetida |
Directions
Rinse dal thoroughly in a strainer under running water. Put in a large saucepan with 5 cups water and bring to a boil. Add spinach and green chiles and simmer 10 minutes. Add tamarind, turmeric, sugar and salt.
Cook 15-20 minutes more.
Heat oil in a small saucepan or skillet. When hot, lower the heat and add mustard seeds, fenugreek and dry chiles. Cook, stirring, until mustard seeds crackle. Stir in asafetida. Add to spinach mixture and check for salt. Serve warm.
Courtesy, Sue Sista of "Sue's India Cuisine", San Jose and Mountain View. From the San Jose Mercury News, 6/9/93.