Mong Dal with Spinach

1 comment

Moong Dal is the green soybean, hulled and split. It’s quick to prepare and it needs neither soaking nor long cooking times. It has a mild taste and it is suitable for children, elderly people and convalescents, as it is very easy to digest. I love these small beans, yellow and oval. This is an Indian recipe.

– 1 cup of the Moong Dal
– 3 cubes of boiled spinach
– 1 / 2 onion, finely chopped
– 1 tablespoon olive oil
– a pinch of curry
– a pinch of cumin seeds
– two pinches of turmeric
– a pinch of chili powder
– two pinches of coriander powder
– salt
Wash Moong Dal until the water turns clear, put it in a pot with as much water as needed to cover it, add a pinch of turmeric, a pinch of coriander and a little salt. In a pressure cooker it takes really a short, say 10 min. When cooked, must be beautifully creamy.
Meanwhile, heat the oil in a pan and when hot add the cumin seeds and let them get brown. Beware of splashes. Add chilli, curry, onion and a few drops of water, not to burn spices. Mix well and cook until onion is tender.
Add spinach, already cooked, and mix with the other ingredients, allowing them to cook a bit more; add another pinch of turmeric and coriander, stir and turn the heat off.
In a plate pour the cooked Moong Dal and, in the middle, the spied spinach.

Chef: Concita from VeganBlog

  1. EleonoraNW3 2 August 2010 at 13:54

    I love it!! I’ll definitely do it…in Autumn 🙂

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