by Manjit Handa, PhD
Ingredients
- ½ cup whole moong daal (green)
- 1 tsp cumin seeds
- 2 tbsp grated ginger
- 1 red onion, chopped
- 1 bay leaf
- 1 tomato, diced
- 2 tbsp olive oil
- 1 tbsp turmeric powder
- 1 bunch fresh spinach, coarsely chopped
- 3 cups water
- 1 tbsp garam masala
- Salt and pepper to taste
Method
Wash the daal thoroughly and keep aside. In a pressure cooker heat olive oil and add cumin seeds and bay leaf. When the seeds splutter, add ginger and onion and keep stirring until they are golden brown. Then add turmeric and tomatoes. When tomatoes are tender, add the rest of the ingredients. Close the cooker with the whistle. With the first whistle simmer the heat and cook for another forty five minutes. When the steam is settled, open and mix the daal well and serve with rice or simply as a soup. Enjoy!
Manjit Handa, PhD loves to cook, paint and write. Visit her website here.
