Mung dal saag
indian | main | vegan
A really simple but really good dal recipe.
Prep < 30 mins
Cook 1 hour +
Serves 2
Ingredients
225g mung dal (split mung beans)
750ml 7fl oz water
2-3 tbsp vegetable oil
1 tsp black mustard seeds
¼ tsp ground turmeric
¼ tsp ground cumin
¼ tsp asafoetida or fennel seeds
2 tbsp grated fresh ginger
2 green chillies, de-seeded and chopped
8 curry leaves
100g/3½ oz spinach
2 spring onions, trimmed and chopped
Method
- Put the daal in a heavy-based saucepan, pour in 750ml water and bring to the boil. Reduce the heat then simmer for about one hour, or until the lentils are really soft.
- Heat the oil in a large pan. Add the mustard seeds, turmeric, cumin, asafoetida or fennel seeds, ginger, chillies and curry leaves and fry for 2-3 minutes.
- When the daal is cooked add to the pan and stir in the spinach and spring onions.
- Heat for a further two minutes, season, then serve.