Moong Dal
ingredients
all
1 tbsp ghee
or vegetable oil
1 tsp mustard seed
1 tsp cumin seed
1/2 tsp asafetida
also called "hing" in Hindi
5 whole curry leaves
1 whole thai green chile
1/2 inch ginger
grated
2 cloves garlic
minced
1 whole tomato
chopped
1 cup moong dal
washed, also known as yellow split pea
3 cups water
1 cup spinach
optional, or collard greens or parsley
1/2 tbsp turmeric powder
salt
to taste
cookware
This is my mother-in-law's recipe from India. It is very healthy and tasty and one of the simpler Indian recipes. I make it at least once a week. You can get all the spices at an Indian market very cheaply. You can also leave out ingredients if you don't have them (Indian cooking is very forgiving). You can eat this with rice or on its own as a soup!
1
Heat ghee or oil in medium pot.
2
When the oil is hot add mustard seeds, cumin seeds, asafetida (hing), curry leaves, and thai green chile.
3
As soon as the mustard seeds have popped, add the ginger and garlic before the seeds burn (this takes practice!).
4
Then add in the tomato and fry for 2 minutes while mixing.
5
Add the uncooked moong dal (that has been washed) and add 3 cups of fresh water.
6
Optionally add in greens.
7
Add turmeric and mix.
8
Let boil and then reduce heat to medium and cook for 20 min. If the water level gets too low, add more water to your desired consistency.
9
Add salt.