Prep 30 mins
Cook 1 hr 30 mins
From Classic Indian Vegetarian and Grain Cooking by Julie Sahni. Leave the seeds in at least some of the peppers for spice. Serve with naan or rice.
- 1 cup whole mung beans
- 1⁄4 teaspoon turmeric
- 5 cups water
- 3⁄4 lb fresh spinach, cleaned, stemmed and chopped (or a 10-ounce pack frozen spinach)
- 1 teaspoon salt
- 4 tablespoons ghee
- 1 1⁄2 tablespoons cumin seeds
- 1 cup onion, finely chopped
- 1 tablespoon ginger, chopped
- 1 1⁄2 teaspoons garlic, minced
- 3 tablespoons fresh coriander, chopped
- 3 hot green chili peppers, minced
- 2 medium red ripe tomatoes, chopped
- 1⁄2 teaspoon garam masala
- clean and wash the beans. Put in a deep saucepan with the turmeric and water, and bring to a boil. lower the heat and cook, partially covered, for 1 1/2 hours.
- add the spinach to the beans, mix thoroughly until the greens wilt, and continue cooking, covered, for an additional 15 to 20 minutes. stir in salt to taste. Keep this dal on a low simmer while you make the spicy tomato butter.
- heat the ghee or oil in a frying pan over medium-high heat. when hot, add cumin seeds. when they turn dark brown (about 12 seconds), add the onion. fry the onion, stirring constantly, until golden brown (10-12 minutes). add the ginger, garlic, coriander, and chilies, and fry for 2 minutes. (if the seasonings seem to be browning too fast, reduce heat to medium.).
- add the tomatoes and continue frying until cooked and the contents of the pan look thick and pulpy. pour the entire mixture over the dal, add garam masala, and mix well. let simmer, covered, for 5 minutes before serving.