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Spinach with Split Green Moong

 INGREDIENTS:
  1. Split Green Moong Dal 1 cup (soaked for 4-6 hours)
  2. Spinach, finely chopped 3 cups
  3. Onion 1 large, finely chopped
  4. Tomato 1 large, finely chopped
  5. Ginger 1 inch, grated
  6. Garlic Cloves 4-5, minced
  7. Green Chilis 1-2, finely chopped
  8. Turmeric Powder 1/2 tsp
  9. Red Chili Powder 1/2 tsp
  10. Cumin Powder 1/2 tsp
  11. Oil 1-2 tbsp
  12. Cumin Seeds 1/2 tsp
  13. Salt to taste
  14. Water 2-3 cups or as needed
  15. Lemon juice and coriander, to finish

METHOD:

Serving Size: 3-4

Rinse the soaked moong dal. Add it to a pressure cooker with turmeric, salt, and about 2½ cups water.

Cook for 2–3 whistles, or until the dal is soft. Let the pressure release naturally, then whisk lightly.

If using whole green moong with the skin, soaking may need a little longer and cooking time will increase.

Heat oil in a pan. Add cumin seeds and, when they crackle, add ginger, green chili, and garlic. Sauté briefly. Add onion and tomato and cook until soft.

Add the chopped spinach and cook for 2–3 minutes, just until wilted.

Add the cooked dal and adjust the consistency with hot water.

Simmer gently for 3–5 minutes. Do not overcook the spinach.

Finish with lemon juice and chopped coriander. Serve with steamed rice, roti or paratha, cucumber salad and plain curd.

NOTES:


Feel free to customize this dal with vegetables of your choice. Bottle gourd, pumpkin, carrots, green peas, potatoes, beans or zucchini all work beautifully. Keep the quantities moderate so that spinach remains the star of the dish. Choose vegetables that complement rather than overpower the fresh earthy flavor of spinach.




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