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Spinach with Moong Dal

Submitted by lln

YIELD

6 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

2

CUPS MOONG DAL *

1

POUND SPINACH
chopped, frozen, defrosted

3

EACH GREEN CHILI PEPPERS
fresh, stemmed, sliced *

1

TABLESPOON TAMARIND *

1

TEASPOON TURMERIC

1

TEASPOON SUGAR

1

X SALT
to taste *

1

TABLESPOON CORN OIL

2

TEASPOONS MUSTARD SEEDS

1

TEASPOON FENUGREEK SEEDS

2

EACH RED HOT CHILI PEPPER, DRIED
dried *

½

TEASPOON ASAFETIDA *

Directions

Rinse dal thoroughly in a strainer under running water.

Put in a large saucepan with 5 cups water and bring to a boil.

Add spinach and green chiles and simmer 10 minutes.

Add tamarind, turmeric, sugar and salt.

Cook 15 to 20 minutes more.

Heat oil in a small saucepan or skillet.

When hot, lower the heat and add mustard seeds, fenugreek and dry chiles.

Cook, stirring, until mustard seeds crackle.

Stir in asafetida. Add to spinach mixture and check for salt.

Serve warm.

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 80g (2.8 oz)

Amount per Serving

Calories 59 43% of calories from fat

% Daily Value *

Total Fat 3g 4%

Saturated Fat 0g 2%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 336mg 14%

Total Carbohydrate 3g 3%

Dietary Fiber 3g 13%

Sugars g

Protein 6g

Vitamin A 144% • Vitamin C 75%

Calcium 11% • Iron 19%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb