Split Moong Daal with Spinach
Super yummy..super healthy...super easy. This is a great lunch option cause it has a good amount of protein and dietary fiber.
Ingredients
- 1 cup split moong daal (yellow)
- 3/4 cup chopped spinach
- 1 clove minced garlic
- adumarchu
- 1 tsp hardar
- 2 tsp dhana jeeru
- salt to taste
- vaghar
- 1tbsp oil
- 1tsp mustard seeds (rye)
- 1/2 tsp cumin seeds (jeeru)
- 2-3 curry leaves
- hing
- garnish
- coriander
- Wash daal and set aside
- Prepare vaghar in a pot: heat oil, add mustard seeds and cumin seeds and cook until they start popping. Add curry leaves and hing
- Add daal to the pot along with about 3 cups of water
- Add hardar, dhana jeeru, adumarchu, garlic and salt
- Cook daal on a low medium, partially covered, until al dente
- Add in spinach and allow the daal to cook all the way. At this point you may need to add more water to make it more soupy.
Garnish with dhana (coriander)
Enjoy with rotli/bhakri, athanu and a salad
Leftover recipe: This is going sound weird..I know..but it's my favorite...my parents used to make it all the time. On a slice of bread, layer daal as a stuffing (paste like consistency), add some chopped green bell pepper, some mexican cheese and some ketchup. Put another slice of bread on it and make a hot sandwich in a sandwich maker.....yummmmmmmmmmmmm!
