This dish is pure comfort food and quite easy to make. It is easy to digest and gluten free too. Serve it alone or with steamed Basmati rice. Ingredients for this recipe can easily be found at your local Indian Grocer.
1 1/4 cup of skinned split mung beans (moong dal)
3 cups of filtered water
1 T cooking olive oil
2 t black mustard seeds
10 fresh curry leaves
1/4 t asafoetida
1/2 t ground tumeric
1 t ground cumin
1 t ground coriander
2″ piece of ginger, finely chopped
2 Serrano or jalapeno chilies, finely chopped
6 oz bag of organic baby spinach
5 green onions thinly sliced
pinch of salt
1. Rinse mung beans and add to a pot.
2. Add water and bring to a boil, reduce heat and simmer for 30-40 minutes until mung beans are breaking up. Add additional water if the mung beans become too dry. The end product should resemble a thick stew.
3. In a small sauce pan add oil. Add mustard seeds and wait for them to pop. Add curry leaves, asafoetida, turmeric, cumin, coriander, ginger and chillies. Add spice mixture to the mung beans and stir in. Alternatively, for no oil cooking, simply toast spice mixture and add to mung beans once the mixture becomes fragrant.
4. Stir in spinach and green onions until just wilted and bright green. Add a pinch of salt to taste. Serve over steamed Basmati rice.
If you enjoy The Complete Recipe please be sure to share it with your friends.