Spinach Moong Dal
Dal is the one comfort food that can soothe any soul with every bite!
Not only can this be made in an Instant Pot and on the stove-top, but it is the one recipe that is so versatile and allows you to use any leftover produce in your fridge and pantry. Add this dal recipe on a bed of fennel seed infused Basmati rice and garnish with a dollop of ghee.
Ouu so delicious and perfect for that time of the month!
Spinach Moong Dal
Yield: 4 individual portion sizes
Prep Time: 5-7 minutes
Cook Time: 40 minutes
Total Time: 45-47 minutes
Ingredients & Utensils
Instant Pot/Rice Cooker
Deep Dish Cooking Pot with a lid
1 tablespoon Extra Virgin Olive Oil
1 teaspoon whole Cumin/Jeera seeds (optional)
1/2 teaspoon of Asafoetida (optional)
1 tablespoon of CTD's Ginger Garlic & Chili Paste
1 teaspoon Turmeric
1 teaspoon Red Chili Powder (optional)
1 teaspoon Salt
2 cups Yellow Moong Dal
3 cups Water
2 hand-fulls Spinach
Let's Get Cooking!
1. In a Deep Dish Cooking Pot, add 1 tablespoon of Extra Virgin Olive Oil, 1 teaspoon of whole Cumin/Jeera seeds and 1/2 teaspoon of Asafoetida. Then turn on the stovetop to a low flame/heat.
2. Once the Cumin/Jeera seeds start to sizzle/crackle add the CTD's Ginger Garlic & Chili Paste. At a low flame/heat, saute this mixture until the Olive Oil has nicely coated the paste into a glazed-light brown colour.
Cooking Tip #1: If you have any leftover onions, add them at this point!
3. Now, add 2 cups of pre-soaked yellow Moong Dal into your cooking pot and add 3 cups of water, with the water approximately 1 inch above the Moong Dal. Also add 1 teaspoon of Salt, and Turmeric. Gently mix these ingredients together with the cooking ladle and cover the Deep Dish Cooking Pot with a lid. Increase the stove-top flame/heat to a medium-high setting and allow your Moong Dal to slowly cook, for about 15 minutes. Every 5 minutes, stir the ingredients to allow for an even distribution of heat.
Cooking Tip #2: Pre-soaking your Moong Dal will decrease the cooking time since Moong Dal requires a lot more water for it to be thoroughly cook.
Cooking Tip #3: Your Moong Dal is cooked when you can easily squish each grain in between your thumb and index finger.
4. Once the Moong Dal is cooked, and your cooking pot is boiling and bubbling away, decrease the stove-top flame/heat to a medium setting and add 1 teaspoon of Red Chilli Powder. Subsequently, stir completley and once again place the lid back on top of your Deep Dish Cooking Pot. Allow this to cook for another 1 minute.
Cooking Tip #4: If you find that your Moong Dal is getting stiff/lumpy, then add a 1/4 cup to 1/3 cup of water, stir completley and allow the ingredients to cook for another minute - and until your desired consistency.
5. At this point do a taste test! Would you like more salt, or more spice? If you want a tad more of salt, try adding a squeeze of fresh lime/lemon juice. This will not only add salt but also a zesty flavour to your Moong Dal.
6. The last step is to add any greens you have in your fridge. Whether it is kale or spinach, dump it all in your dal since it will wilt within minutes.
7. Serve you homemade Spinach Moong Dal with some chapatis, naan, or what I like to do is serve it on a bed of some cooked Basmati rice and a dollop of some homemade Ghee! *Ouuu so simple, delicious and comforting*
Notes
1. Substitute the ingredients to your dietary preferences.
2. Adjust the spice such as Red/Green Thai Chili Peppers and Red Chili Powder to your desired spice preference.
3. CTD's Ginger Garlic & Chili Paste: In a food processor/blender/mortar and pestle combine 8 cloves of Garlic with 5 inch wide Ginger piece and 4-5 Red/Green Chilies. Blend these three ingredients together with a couple teaspoons of water. This can be stored in the fridge for up to 1 week or batch meal prepped and stored in the freezer for up to 1 month!
4. Variations: This Moong Dal recipe can also be prepared in the Instant Pot.
5. Storage: Store your Moong Dal in heat-friendly glass container/tupperware. Remember to let your Moong Dal completley cool down before transfering it into container and storing them in your fridge. You can also batch meal prep this recipe and store it in the freezer for up to 1 month!
DID YOU TRY THIS RECIPE?
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Or, send me an email 💌 chikkatikkadiaries@gmail.com
💜 Vidya
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