Spinach with Moong Dal

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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.

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.

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