facebookpixelMoong dhal and spinach curry | Spekko Rice
Home > Recipe > Recipes > Moong dhal and spinach curry

Moong dhal and spinach curry

Moong dhal and spinach curry

This is adapted from a traditional Indian dhal curry recipe.

  • Serves: 2
  • Difficulty: easy
  • Prep time:
  • Cooking time:
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Ingredients

    • 2/3 cups green or yellow moong dhal
    • 60 ml (4 tbsp) oil
    • 3 ml (½ tsp) black mustard seeds
    • 3 ml (½ tsp) cumin seeds
    • 1 medium onion, finely sliced
    • 1 cinnamon stick
    • 5 ml (1 tsp) crushed ginger
    • 30 ml (2 tbsp) crushed garlic
    • 5 ml (1 tsp) ground cumin
    • 5 ml (1 tsp) ground coriander
    • 5 ml (1 tsp) garam masala powder
    • ½ tsp chilli powder
    • 2 cups spinach, shredded
    • 2 medium tomatoes, skinned and grated
    • 500 ml (2 cups) hot water
    • 5 ml (1 tsp) turmeric
    • 5 ml (1 tsp) lemon juice
    • 2 cups cooked Spekko Long Grain Parboiled Rice
    • salt to taste

Method

    1. Soak the dhal for 2 hours in cold water. Drain. Cook the lentils in approximately 750 ml salted water until soft to the touch. Drain off water and keep aside.
    2. Heat oil in a thick based pot. Add mustard and cumin seeds, fry for 30 seconds.
    3. Add sliced onions and sauté.
    4. Mix in cinnamon stick, ginger, garlic, ground cumin, ground coriander, garam masala and chilli powder. Stir and fry for a minute.
    5. Add spinach and tomatoes. Cover and simmer for 8-10 minutes on moderate heat.
    6. Stir in precooked moong dhall and 2 cups hot water with turmeric. Cook for a further 6-8 minutes. Season with salt and lemon juice.
    7. Serve with Spekko Saman Parboiled Rice.