photo by Brian Holley
- Ready In:
- 1hr 15mins
- 6 ounces mung beans
- 2 tablespoons butter
- 1 large onion, sliced
- 1 fresh green chili, sliced lengthwise
- 2 cinnamon sticks, broken into pieces
- 1⁄2 teaspoon ground turmeric
- 1⁄2 teaspoon garam masala
- 1⁄4 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 2 ripe tomatoes, skinned and chopped
- 20 fluid ounces warm water
- 2 tablespoons cooking oil
- 1⁄2 teaspoon black mustard seeds
- 3 garlic cloves, chopped
- 2 dried red chilies, chopped
- 4 ounces frozen spinach, defrosted
- Wash and soak the moong dhal in plenty of water and leave to stand for 11/2 hours. Drain well.
- Melt the butter over medium heat and fry the onions, green chilli, and cinnamon, till the onions are light brown.
- Add the turmeric and garam masala, stir well.
- Add the dhal, chilli powder and salt. stir and cook for 3 minutes.
- Add the water and tomatoes, bring to the boil and cook covered for 30 minutes.
- Defrost the spinach.
- Heat the oil over medium heat and fry the mustard seeds till they start to pop.
- Add the garlic and allow to just brown, add the dried chillies and spinach, stir well, cover the pot and cook for 5 minutes.
- Add the spinach to the dhal cover and cook over pow heat for 10 minutes Stirring from time to time.
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I never realised the importance and differences between the various types of dhals. I made this to the letter and it was absolutely perfect, recreating a flavor that I have tasted in so many indian restaurants and did not recognise as mung dhal. Thanks Brian. Absolute winner, served somewhat bizarrely with your sweet and sour chicken curry that was left over from previous night.
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