| 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.
|
|
|
Fenugreek Seeds
Fenugreek seeds are commonly used in a variety of pickles, curry powder and pastes, and other dishes in South Asian cuisine. Also known as methi seeds.
Moong Dal
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. It makes a great addition to any dish needing some extra kick. Turmeric is also known for its health benefits.
Yellow Mustard Seeds
Yellow mustard seeds are ideal for pickling and can also be used to make homemade mustard any way you like it. Yellow mustard seeds come from a flowering plant and have a hot and pungent flavor.
|
