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Roasted Moong Dal With Spinach ethnic, main dish, vegetarian 1 cup moong dal 1/2 teaspoon turmeric 1 each bay leaf 3/4 lb spinach, washed & shredded 1 teaspoon salt 1/2 teaspoon cayenne 1 tablespoon ghee 1/2 teaspoon cumin seeds, whole 2 each fresh hot green chiles, cube Pick & sort dal & cleans as throughly as possible with a dry cloth. Heat a cast-iron skillet over medium-low heat. When hot, put in the dal & stir-roast it until the grains are a golden red colour. Put the dal in a bowl & wash in several changes of water. Put the dal in a heavy pot. Add turmeric, bay leaf & 4 c water. Bring t oa boil, reduce heat & simmer, partially covered for 1 hour. Add spinach, salt, cayenne & 2/3 c water. Cover & simmer gently for 30 minutes, stirring a couple of times during this period. Heat ghee in a small pan. when hot, add cumin seeds. A few seconds later, add chiles. Stir once & pour over the cooked dal. Cover immediately. Madhur Jaffrey, "A Taste of India" Yield: 5 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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