Ingredients
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6 ounces mung beans
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2 tablespoons butter
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1 large onion, sliced
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1/2 teaspoon ground turmeric
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1/2 teaspoon garam masala
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1/4 teaspoon chili powder
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1 teaspoon salt
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1 teaspoon ground cumin
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2 ripe tomatoes, skinned and chopped
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20 fluid ounces warm water
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2 tablespoons cooking oil
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1/2 teaspoon black mustard seeds
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3 garlic cloves, chopped
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2 dried red chilies, chopped
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4 ounces frozen spinach, defrosted
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1 fresh green chili, sliced lengthwise
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2 cinnamon sticks, broken into pieces
Instructions
- Wash and soak the moong dhal in plenty of water and leave to stand for 11/2 hours. Drain well.
- Melt the butter over medium heat and fry the onions, green chilli, and cinnamon, till the onions are light brown.
- Add the turmeric and garam masala, stir well.
- Add the dhal, chilli powder and salt. stir and cook for 3 minutes.
- Add the water and tomatoes, bring to the boil and cook covered for 30 minutes.
- Defrost the spinach.
- Heat the oil over medium heat and fry the mustard seeds till they start to pop.
- Add the garlic and allow to just brown, add the dried chillies and spinach, stir well, cover the pot and cook for 5 minutes.
- Add the spinach to the dhal cover and cook over pow heat for 10 minutes Stirring from time to time.
- Serve.