Tuesday, November 05, 2013

Mung Bean Lentils with Spinach

Kaacha Mooger Dal Aar Shaak

A quick and easy lentil dish using mung beans and a package of frozen spinach. It took exactly 20 minutes to prepare on the stove top.


1 cup mung bean lentils, rinsed and drained
1 (8 oz.) pkg. frozen, chopped spinach
1 onion, diced
1 jalapeno pepper, diced
1 Roma tomato, diced
4 cloves garlic, diced
4 Tbsp. vegetable oil
1/4 tsp. nigella/kalonji/kalo jeera seeds
salt to taste
1/4 tsp. sugar
1 tsp. ghee

  1. Cook lentils in 3 cups water and season with salt to taste.
  2. Add tomatoes and keep on a low simmer.
  3. Heat oil over medium-high heat and sputter nigella seeds.
  4. Add onion, pepper and garlic & fry until onions are translucent.
  5. Add spinach and stir-fry for a few minutes.
  6. Pour lentils over onions and simmer until spinach is cooked.
  7. Adjust salt to taste, add sugar and stir well.
Garnish with ghee and serve with hot Basmati rice or chapatis.

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