Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Moong dal

  2. 1 lb 454g / 16oz Frozen chopped spinach - defrosted

  3. 3 Fresh green chiles - (stemmed and sliced lengthwise)

  4. 1 tablespoon 15ml Tamarind paste

  5. 1 tablespoon 15ml Turmeric

  6. 1 tablespoon 15ml Sugar Salt - to taste

  7. 1 tablespoon 15ml Corn oil

  8. 2 teaspoons 10ml Mustard seeds

  9. 1 tablespoon 15ml Fenugreek seeds

  10. 2 -- dried red chile peppers

  11. 1/2 teaspoon 2 1/2ml Asafetida

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Rinse dal thoroughly in a strainer under running water. Put in a large saucepan with 5 cups water and bring to a boil. Add spinach and green chiles and simmer 10 minutes. Add tamarind, turmeric, sugar and salt. Cook 15-20 minutes more. Heat oil in a small saucepan or skillet. When hot, lower the heat and add mustard seeds, fenugreek and dry chiles. Cook, stirring, until mustard seeds crackle. Stir in asafetida. Add to spinach mixture and check for salt. Serve warm.


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