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.

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