Moong Dal With Spinach Food

MOONG DAL

Moong Dal image

I actually learned this in the kitchen of this lovely Indian woman! Serve hot in soup bowls, or over rice.

Provided by Pyromommy

Categories World Cuisine Recipes Asian Indian

Time 1h15m

Yield 6

Number Of Ingredients 14

Ingredients

2 ½ cups moong dal (split husked mung beans)
2 ½ cups water
1 ½ teaspoons salt
½ teaspoon grated fresh ginger root
1 teaspoon diced jalapeno chile pepper
½ cup diced tomatoes
3 teaspoons lemon juice
½ teaspoon ground turmeric
2 teaspoons vegetable oil
1 teaspoon cumin seed
½ dried red chile pepper
1 pinch Asafoetida
2 cloves garlic, finely chopped
¼ cup chopped fresh cilantro

Steps:

Rinse the dal, checking for any debris; add to saucepan with 2 1/2 cups water. Allow to soak for 30 minutes.
Bring dal, water, and salt to a boil. Reduce heat to medium-low and cook until beans are very tender and mixture has thickened, 15 to 20 minutes. Add more water, if necessary, to prevent drying out. Stir in ginger, jalapeno pepper, tomato, lemon juice, and turmeric.
Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated, add Asafoetida powder and garlic. Stir mixture into split peas and add cilantro; mix well.

Nutrition Facts : Calories 329.9 calories, Carbohydrate 57.1 g, Fat 3 g, Fiber 14.5 g, Protein 21.1 g, SaturatedFat 0.6 g, Sodium 667.3 mg, Sugar 5.8 g

MOONG DAL WITH SPINACH

Moong Dal with Spinach image

This is a comforting everyday dal. My kids love this dal mixed with cooked plain rice and ghee. Spinach adds texture, fiber, and essential nutrients.

Provided by SUSMITA

Categories World Cuisine Recipes Asian Indian

Time 40m

Yield 4

Number Of Ingredients 15

Ingredients

4 cups water
1 cup split yellow lentils (moong dal)
1 bunch fresh spinach, shredded
2 green chile peppers, halved lengthwise
1 (1 inch) piece fresh ginger, grated
1 teaspoon ground turmeric
salt to taste
1 tablespoon vegetable oil
1 tablespoon ghee (clarified butter)
6 fresh curry leaves
2 dried red chile peppers, broken into thirds
1 teaspoon cumin seeds
1 teaspoon mustard seed
1 pinch asafoetida powder
½ teaspoon ground red pepper

Steps:

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.
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. Sprinkle the ground red pepper over the mixture and cook another 5 minutes. Serve hot.

Nutrition Facts : Calories 270.2 calories, Carbohydrate 36 g, Cholesterol 8.2 mg, Fat 8 g, Fiber 17.3 g, Protein 16 g, SaturatedFat 2.7 g, Sodium 80.4 mg, Sugar 2.6 g

DAHI DAL (YOGURT LENTIL CURRY WITH SPINACH)

Dahi Dal (Yogurt Lentil Curry With Spinach) image

This comforting vegetarian Indian dish is quick and easy to make: just add couple of fresh ingredients thrown into a pan of simply seasoned dal.

Provided by Chetna Makan

Time 30m

Number Of Ingredients 10

Ingredients

100g (3½ oz.) spilt moong dal
400ml (14 fl oz.) boiling water
½ teaspoon salt
½ teaspoon ground turmeric
1-inch piece piece of fresh root ginger, peeled and roughly chopped
7 oz. fresh spinach leaves
2 tablespoons ghee
2 onions, finely chopped
1 teaspoon chile powder
3 tablespoons plain yogurt

Steps:

Put the moong dal in a pan with the measured boiling water, salt, turmeric and ginger. Bring to the boil, then cover and cook over a low to medium heat for 10 minutes. Add the spinach, cover again and cook for another 5 minutes until the lentils are soft and the spinach has wilted.
Meanwhile, heat the ghee in a frying pan, add the onions and cook over a low to medium heat for 10 minutes until golden, then stir in the chile powder. Remove from the heat and set aside.
Once the lentils are ready, blitz to a purée with a hand blender or in a blender or food processor. Return to the pan, if necessary, and bring to the boil. Then take off the heat, add the yogurt and mix well. Transfer the dal to a serving bowl, top with the fried onions and serve.

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