Mung Dal with Spinach

Split Mung Beans with Spinach

This simple preparation for lentils and spinach is a breeze to make and gets dinner on the table in a jiffy.   

Ingredients

1 cup split moong dal, soaked in hot water for 15 minutes
2 cups baby spinach, chopped
1/2 tsp. cumin seeds 

2-3 dried red peppers
1 onion, diced
2 cloves garlic, minced
2 green chillies, minced
1/4 tsp. turmeric powder 
1 tsp. besan (chickpea flour)

1/2 cup boiling water
2 Tbsp. oil
salt to taste

Directions

1. Heat oil and sputter cumin seeds and dried peppers. 
2. Remove dried peppers and set aside.
3. Add onion, garlic, green chillies and stir-fry for 1 minute.
4. Add turmeric powder, salt and spinach, stir and cook for another minute.
5. Add soaked moong dal and 1/2 cup of boiling water.
6. Sprinkle besan over dal, mix well and bring to a boil. 
7. Cover and simmer until water evaporates.
8. Garnish with fried red peppers and serve hot with rice or chapatis.