Moong dal and spinach complement each other perfectly. One comes packed with protein, the other boasts of high vitamin-mineral content; one is known for its digestive ease, the other for its roughage. And the colors – the pale yellow of moong playing off the rich green of spinach – are an added invitation to dig into this delicately flavored spinach-dal dish.
- Moong dal – 1 cup
- Spinach – 1 large bunch
- Lime juice – 1 teaspoon
- Salt – to taste
- Turmeric – a small pinch
- Green chilly – 1
- Garlic – 2 cloves
- Olive oil – 1 teaspoon
Wash and soak moong dal for 3 hours. Drain and wash again.
Cook moong dal in a cup of water and turmeric on medium-low heat, covered, till it becomes soft to bite but does not disintegrate. This should take 10-15minutes.
Wash and chop spinach.
Slit the green chilly vertically in two. Chop garlic finely.
Heat a teaspoon of olive oil in a kadhai. Add chopped garlic and slit green chilly. When the garlic turns golden, add chopped spinach and a pinch of salt and turmeric. Sauté on high heat till the leaves wilt (5 minutes).
Transfer the cooked moong dal to the spinach. Mix and cook for another couple of minutes till the curry reaches the desired consistency and thickness.