If in the mood to give yourself a break from meat and get some protein into your meal, lentils are a perfect alternate. I like to throw in spinach into this to get a high intensity kick of good nutrients.
Serves: 6-8
Ingredients:
Moong Dal: 1 cup
Turmeric Powder: 0.5tsp
Green Chillies: 2-3 (optional)
Salt: to taste
Cayenne Pepper: 0.25tsp (optional)
Ginger Paste: 0.5tsp
Garlic Paste: 0.5tsp
Cumin Seeds: 0.5tsp
Water: 2cups (more if you want it watery)
For tempering (tadka):
Oil: 2Tbsp
(Ghee: 1Tbsp. optional. If using Ghee, then reduce Oil to 1Tbsp.)
Chopped Onion: 1; medium size
Cumin: 0.5tsp
Ginger Paste: 0.5tsp
Directions:
1. Boil dal with water.
2. Remove froth with a spoon that will form from boiling.
3. Add green chilies and turmeric.
4. When lentils are mushy, add cumin, ginger & garlic paste, salt & cayenne pepper.
5. Prepare tadka in a separate small saucepan. When it's frying nicely, onions have changed colour and there's a beautiful spicy aroma wafting, pour over cooked dal.
If using spinach:
Add 2 cups of blanched & crushed spinach leaves blanched into cooked dal. Do this before tempering. Finish off with a squeeze of lemon & dig in.
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