Moong Dal with Spinach Good Recipes

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Moong Dal with Spinach

"This is a comforting ordinary dal. My youngsters love this dal blended with cooked plain rice and ghee. Spinach adds texture, fiber, and vital nutrients."

Ingredients :

4 cups water
1 cup cut up yellow lentils (moong dal)
1 bunch sparkling spinach, shredded
2 green chile peppers, halved lengthwise
1 (1 inch) piece sparkling ginger, grated
1 teaspoon ground turmeric
salt to flavor
1 tablespoon vegetable oil
1 tablespoon ghee (clarified butter)
6 clean curry leaves
2 dried crimson chile peppers, broken into thirds
1 teaspoon cumin seeds
1 teaspoon mustard seed
1 pinch asafoetida powder
1/2 teaspoon floor pink pepper

Instructions :

Prep : 10M	Cook : 4M	Ready in : 40M

Combine the water, lentils, spinach, inexperienced chile peppers, ginger, turmeric, and salt in a massive pot over medium-high warmness; carry to a boil and prepare dinner until the lentils are soft and the water is absorbed, approximately 20 mins.
Heat the oil and ghee together in small skillet; fry the curry leaves, red chile peppers, cumin seeds, mustard seed, and asafoetida powder in the aggregate till the seeds begin to splutter. Stir the mixture into the lentil aggregate. Sprinkle the floor purple pepper over the mixture and prepare dinner every other 5 mins. Serve hot.

Notes :

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