1hr 15 min
1 cup moong dal (yellow split mung bean lentils)
2 cups spinach leaves, chopped
1 medium onion
2 green chilies
6 cloves garlic
1 inch fresh ginger
½ tsp turmeric
2 tbsp ghee (clarified butter)
1 tsp cumin seeds
1 tsp salt
2 tbsp coriander leaves, for garnishing
½ tsp chili powder (optional)
Soak the lentils in water for 1 hour.
Make a paste of onion, garlic, ginger, and green chilies.
Mix in turmeric and chili powder.
Heat the ghee in a medium saucepan.
Add the cumin seeds and chopped tomato and fry for 3 minutes.
Add the onion, ginger, garlic mixture and cook for 2 minutes stirring frequently.
Add the lentils and water. Cover and cook for 5 minutes.
Remove the lid and add the chopped spinach. Cook for 5 minutes on medium heat.
When the lentil mixture thickens, remove from heat and garnish with coriander. Serve with rice.
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