This is good way to bulk up a only spinach dish, as well as being a great source of protein and fiber. If you prefer, you can add 1 medium small chopped tomato half way through cooking and you will get quite different taste of the dish.
Ingredients:
• 100g moong daal (with or without skin)
• 1 1/2 cups water
• 300g fresh spinach leaves, washed and chopped finely
• 1 small to medium onion chopped
• 1 tbs coarsely chopped or grated garlic
• Salt to taste (around 1 tsp.)
• 1-2 fresh green chilies
• 2 tbs cooking oil
• 1 tsp cumin seeds
• 1 tbsp cumin and coriander powder
• 1/2tsp turmeric powder
Recipe:
- Wash the daal well and drain the water. Then soak the daal in warm water for 30 mins to an hour.
- Wash and chop the spinach.
- Add the oil and cumin seeds to a sauce pan. After the cumin seeds begin to splutter, add garlic and ginger to the hot oil, and fry for 10 to 20 seconds. Add turmeric powder, chillies and drained dal. Mix everything well.
- Now add chopped spinach and mix well. Cook the dish for another 15-20 min, stirring occasionally.
- If the daal is not fully cooked yet, add some water and let cook until the daal has softened.
- Serve hot with Chapattis, or rice and Gujarati kadhi.
Rasoi .Kitchen 