https://www.copymethat.com/r/qrml9PiSI/roasted-moong-dal-with-spinach/
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2024-06-26 19:57:12
Roasted Moong Dal with Spinach
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This recipe, from Madhur Jaffrey's A Taste of India, is part of SAVEUR's November 2017 cookbook club. Though we've tested this recipe in the SAVEUR test kitchen, we present it in its original, unedited form from the book.
Says Jaffrey:
"This earthy dish has a delightful flavour which comes from roasting the grains of dal before cooking them in water. In Bengal, it is generally served with rice and a fried vegetable — such as Delicious Fried Morsels — as a first or second course. You may serve is as part of any Indian meal."
Says Jaffrey:
"This earthy dish has a delightful flavour which comes from roasting the grains of dal before cooking them in water. In Bengal, it is generally served with rice and a fried vegetable — such as Delicious Fried Morsels — as a first or second course. You may serve is as part of any Indian meal."
Ingredients
- 1 cup skinned moong dal
- 1⁄2 tsp. ground turmeric
- 1 bay leaf
- 3⁄4 lb. spinach, washed and cut into 1⁄2 in wide shreds
- 1 tsp. salt
- 1⁄2 tsp. red chili powder
- 1 tbsp. vegetable oil
- 1⁄2 tsp. cumin seeds
- 2 fresh, hot red or green chillies, cut into 1 in. pieces
Note: Ingredients may have been altered from the original.
Steps
Directions at saveur.com
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