Moong Dal with Spinach

Name: Moong Dal with Spinach
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 1 pinch asafoetida powder; 1 teaspoon cumin seeds; 6 fresh curry leaves; 1 inch fresh ginger, grated; 1 Tbsp ghee (clarified butter); 2 green chile peppers, halved lengthwise; 1 teaspoons ground red pepper; 1 teaspoon ground turmeric; 237 milliliters split yellow lentils (moong dal); 1 teaspoon mustard seed; 2 dried red chile peppers, broken into thirds; 4 servings salt to taste; 1 bunch fresh spinach, shredded; 1 Tbsp vegetable oil; 946 milliliters water

Moong Dal with Spinach might be a good recipe to expand your main course recipe box. This recipe serves 4. One portion of this dish contains roughly 16g of protein, 9g of fat, and a total of 278 calories. From preparation to the plate, this recipe takes approximately 40 minutes. If you have chile peppers, chile peppers, vegetable oil, and a few other ingredients on hand, you can make it. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Combine the water, lentils, spinach, green chile peppers, ginger, turmeric, and salt in a large pot over medium-high heat; bring to a boil and cook until the lentils are tender and the water is absorbed, about 20 minutes.

Ingredients you will need

Green Chili Pepper

Turmeric

Lentils

Spinach

Ginger

Water

Salt

Equipment you will use

Pot

Heat the oil and ghee together in small skillet; fry the curry leaves, red chile peppers, cumin seeds, mustard seed, and asafoetida powder in the mixture until the seeds begin to splutter. Stir the mixture into the lentil mixture.

Ingredients you will need

Asafoetida