moong dahl with cauliflower & spinach
Great Indian side dish
prep time
10 Min
cook time
45 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 1 cup moong dahl (yellow lentils)
- 1 tablespoon ghee
- 1 tablespoon each mustard seed, cumin, & turmeric
- 1 teaspoon asafetida
- 1 medium onion sliced
- 1 jalapeno seeded and diced
- 1 tablespoon grated ginger
- 4 cloves garlic minced
- 1 cup water
- 1 cup fresh spinach
- 1 cup cauliflower cut into florets and cooked 5 minutes in salted boiling water
How To Make moong dahl with cauliflower & spinach
-
Step 1Wash the lentils in cold water. Cook the lentils in 1 quart of water for 25 minutes. Until they are very soft skimming the gray foam off the top as they cook. Drain and set aside.
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Step 2Mix all the spices together and set aside. Add the ghee to a skillet. Add the onion and cook until browned. Add the jalapeno, garlic and ginger and cook until browned.
-
Step 3Reduce the heat and add the spice mixture. Cook and stir until a paste forms and then the oils will separate once that happens add the water. Stir in the lentils, and spinach and cook until spinach wilts. Then add in the cauliflower. Cook until warmed through. Taste and adjust for seasoning.
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