Real Recipes From Real Home Cooks ®

moong dahl with cauliflower & spinach

a recipe by
barbara lentz
beulah, MI

Great Indian side dish

serves 2
prep time 10 Min
cook time 45 Min
method Stove Top

Ingredients For moong dahl with cauliflower & spinach

  • 1 c
    moong dahl (yellow lentils)
  • 1 Tbsp
  • 1 Tbsp
    each mustard seed, cumin, & turmeric
  • 1 tsp
  • 1 md
    onion sliced
  • 1
    jalapeno seeded and diced
  • 1 Tbsp
    grated ginger
  • 4 clove
    garlic minced
  • 1 c
  • 1 c
    fresh spinach
  • 1 c
    cauliflower cut into florets and cooked 5 minutes in salted boiling water

How To Make moong dahl with cauliflower & spinach

  • 1
    Wash 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.
  • 2
    Mix 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.
  • 3
    Reduce 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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