Moong dhal and spinach curry
This is adapted from a traditional Indian dhal curry recipe.
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
- 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.
- Heat oil in a thick based pot. Add mustard and cumin seeds, fry for 30 seconds.
- Add sliced onions and sauté.
- Mix in cinnamon stick, ginger, garlic, ground cumin, ground coriander, garam masala and chilli powder. Stir and fry for a minute.
- Add spinach and tomatoes. Cover and simmer for 8-10 minutes on moderate heat.
- 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.
- Serve with Spekko Saman Parboiled Rice.