Moong Dal with Cucumber & Spinach
1 onion, finely sliced
1 inch piece of ginger, grated
3 garlic cloves, chopped
1 tomato, chopped
1 red chili, finely sliced
½ tsp of chili
1 cup of uncooked moong dal
3 cups water
1 Lebanese cucumber, finely diced
1 handful of spinach, finely shredded
1 tbsp of cumin seeds
2 cups of cooked brown rice to serve.
Heat a saucepan over a high heat and saute the onion, ginger and the chopped tomato.
Add the cumin and chilli powders and a dash of water and saute until aromatic.
Add one cup of uncooked moong dal and 3 cups of water then stir. Cover with a lid and bring to the boil. Reduce to a simmer for about an hour until the moong dal is soft. Check the dal from time to time and add more water if needed. Once the dal is soft, remove from the heat and set aside.
Meanwhile, heat a frying pan on a high heat. When the pan is hot add 1 tbsp of cumin seeds, 3 cloves of chopped garlic and the sliced chilli, then saute. Add a dash of water and stir. Remove from the heat after 2 minutes.
Place the saucepan of dal back onto the heat, add the sauteed cumin seeds, garlic and chili mix and stir well. Add salt to taste and stir. Serve the dal in a bowl and top with the spinach and the chopped cucumber salad. Serve with brown rice.
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