Over one of my earlier posts, perhaps I have expressed my soft corner for Mung dal among all the lentils which also happens to be a personal favourite. We Bengalis prepare Mung Dal not going by any particular recipe but indulge in different methods. We often use different vegetables, sometime add coconut pieces, even add fish head to make it tastier. Even just the Mung dal with steamed rice and thinly sliced potato fry (Aloo Bhaja in Bengali) is my favourite since childhood.
In my earlier post, I shared with you the recipe of Mung dal with Cauliflower & Potato. Today’s recipe is all about Mung dal with another winter vegetable, Spinach. This recipe is also quite new for me but I liked it so very much that couldn’t resist to share with you. Enjoy 🙂
Ingredients to serve 4 :
- Mung dal/lentils – 1 cup
- Spinach – 2/3 of a bunch
- Crushed garlic – 4-5 small cloves
- Ginger paste – 1tbspoon
- Cumin seed – 1 teaspoon
- Slit green chilli – 2
- Turmeric powder – ¼ teaspoon
- Salt and sugar to taste
- Cooking oil – 1 tbspoon
Wash the spinach, discard steam and roughly chop the leaves.
Roast the lentil in a frying pan over low – medium heat without any oil. Be careful, it should not get burnt. Then wash it properly and boil either in a pressure cooker (2 whistle) or in a pan with 2 cups of water. Don’t overcook the lentil, it should be boiled as long as it holds its shape. Do not discard the water after boiling the lentils.
Heat oil in a pan or kadai over medium heat.
Add cumin seeds and crushed garlic, saute till garlic starts changing colour.
Add chopped spinach, sprinkle salt and cook till it gets soft and raw flavour disappears.
Now add boiled lentils with water, green chillies, turmeric powder, salt and sugar to taste.
Add additional water, according to your preference, to make the dal more watery.
As the dal thickens add ginger paste and give it a good stir.
Cover the pan with a lid and let it stand for 1-2 minutes.
Serve with steamed rice.
Thinly sliced potato or aubergine fry will be good accompaniment to it.