Summary

Yield
Servings
Prep time
Cooking time
Total time

Description

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

Category: 
Submitted by: 
Driftless

Ingredients

3⁄4 c
split unhulled moong dal
1 1⁄2 c
water
4 c
fresh spinach (packed cups)
3  
medium tomatoes (chopped)
1  
medium mild onion (chopped)
  pn
ground red pepper
   
salt (to tast)
1⁄4 c
plain yogurt

Instructions

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.

Notes

Moong dal is split mung beans and can be found either hulled or unhulled. In this recipe, unhulled moong dal produces the best texture.