Title: Roasted Moong Dal with Spinach
Categories: Entree Ethnic Vegetarian
Yield: 5 Servings

1	c	Moong dal
1/2	ts	Turmeric
1		Bay leaf
3/4	lb	Spinach, washed & shredded
1	ts	Salt
1/2	ts	Cayenne
1	tb	Ghee
1/2	ts	Cumin seeds, whole
2		Fresh hot green chiles, cube

Pick & sort dal & cleans as throughly as possible with a dry cloth. Heat a cast-iron skillet over medium-low heat. When hot, put in the dal & stir-roast it until the grains are a golden red colour. Put the dal in a bowl & wash in several changes of water.

Put the dal in a heavy pot. Add turmeric, bay leaf & 4 c water. Bring t oa boil, reduce heat & simmer, partially covered for 1 hour.

Add spinach, salt, cayenne & 2/3 c water. Cover & simmer gently for 30 minutes, stirring a couple of times during this period.

Heat ghee in a small pan. when hot, add cumin seeds. A few seconds later, add chiles. Stir once & pour over the cooked dal. Cover immediately.

Madhur Jaffrey, "A Taste of India"

previous

next