Moong Dal and Spinach
(Serves 6)
- 250g Split moong beans *
- 1kg Spinach
- Olive oil
- 25mm Cube fresh ginger finely chopped
- 1 Clove garlic
- 1 tsp turmeric *
- ½ tsp chilli powder *
- 2 tsp ground coriander *
- ½ tsp asafoetida *
- 1 Onion, chopped
- Salt / pepper
- Lemon wedges & parsley to garnish
Rinse the dal then soak in cold water for a couple of hours.
Cook the fresh spinach just in the water left on its leaves from rinsing until tender, around 5 mins.
Fry the onion ginger and garlic for 2 to 3 minutes.
Stir in the spices and the dal stir whilst frying for a further 2 to 3 minutes.
Pour in ½ pint of water, season salt and pepper and bring to the boil, reduce to a simmer for about 15 mins. or until dal is almost tender. Add water if needed however mixture should be almost dry.
Stir in the spinach stirring for 3 or 4 mins. until heated through.
Garnish with lemon and parsley.