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Categories:
moong dal green chili peppers tamarind turmeric sugar salt corn oil mustard seeds fenugreek seeds red hot chili pepper asafetida
Viewed: 12 - Published at: 7 years agoIngredients
- 2 cups moong dal
- 1 pound spinach chopped, frozen, defrosted
- 3 each green chili peppers fresh, stemmed, sliced
- 1 tablespoon tamarind
- 1 teaspoon turmeric
- 1 teaspoon sugar
- 1 x salt to taste
- 1 tablespoon corn oil
- 2 teaspoons mustard seeds
- 1 teaspoon fenugreek seeds
- 2 each red hot chili pepper, dried dried
- 1/2 teaspoon asafetida
Method
- 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 to 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.
