| Recipe Ingredients: |
| 2 cups |
Moong Dal |
| 1 lb |
Spinach (Chopped, frozen, defrosted) |
| 3 |
Green Chili Peppers (fresh, stemmed, sliced) |
| 1 tbsp |
Tamarind Paste |
| 1 tsp |
Turmeric |
| 1 tsp |
Sugar |
| |
Salt (to taste) |
| 1 tbsp |
Corn Oil |
| 2 tsp |
Mustard Seeds |
| 1 tsp |
Fenugreek Seeds |
| 2 |
Red Hot Chili Pepper (dried) |
| 1/2 tsp |
Asafetida |
Cooking Directions: |
| 1. |
Rinse dal thoroughly in a strainer under running water.
Put in a large saucepan with 5 cups water and bring to a boil.
|
| 2. |
Add spinach and green chiles and simmer 10 minutes.
Add tamarind, turmeric, sugar and salt.
Cook 15-20 minutes more.
|
| 3. |
Heat oil in a small saucepan or skillet.
When hot, lower the heat and add mustard seeds, fenugreek and dry chiles.
|
| 4. |
Cook, stirring, until mustard seeds crackle.
Stir in asafetida. Add to spinach mixture and check for salt.
|
| 5. |
Serve warm.
|
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Fenugreek Seeds
The beautiful yellow to amber colored fenugreek is commonly used in the preparation of pickles, curry powder and pastes, and many Indian dishes. Also known as methi seeds.
Moong Dal
Split moong dal (moong dahl) or lentils without skin. Commonly known as "dhuli moong" or Payatham Paruppu, these are yellow split hulled beans. A native of India, these are tiny cylindrical seeds, which are hulled and split. Whole yellow lentils are split to obtain moong dal. They are easy to cook, need little soaking and are easy to digest.
Turmeric
Turmeric is a fragrant spice used primarily in South Asian and Middle Eastern cuisine. Makes a great addition to any dish needing some extra kick. Turmeric is also known for its health benefits.
Yellow Mustard Seed
Yellow mustard seeds can be used to spice up any dish. They can be used to extract mustard oil as well. They can be ground into a flour and mixed with other ingredients to make the condiment mustard.
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