While many cooked dals end up like heavy, thick soups, this recipe produces a remarkably fresh-tasting bean and vegetable melange. The moong dal is cooked until tender, but it retains its shape
In a medium-sized pot,combine the moong dal and water and simmer 25-30 minutes. check frequently to make sure there is enough water, and add more if necessary.
While the moong dal is cooking, steam the spinach just until wilted. turn it onto a cutting board and chop.
Drain the moong dal and return it to the pot. add the spinach, tomatoes, onions, and red pepper. Season with salt. Cook 5 minutes, remove from the heat, and stir in the yogurt. Serve warm.
Moong dal is split mung beans and can be found either hulled or unhulled. In this recipe, unhulled moong dal produces the best texture.