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Name: Dal (Padma's recipe)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Indian
Ingredients: 1 cup moong lentils; 2 T neutral oil or ghee; 1 tsp cumin seeds; 1 T fresh ginger; 1 cup fine chopped onion; 2-3 fresh green chiles, sliced; 2 cups chopped tomatoes; 12 curry leaves, fresh; 2 T amchur, dired mango powder optional; 2 T lemon or lime juice if not using amchur; 3 cups chopped spinach

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INGREDIENTS

1 cup moong lentils
2 T neutral oil or ghee
1 tsp cumin seeds
1 T fresh ginger
1 cup fine chopped onion
2-3 fresh green chiles, sliced
2 cups chopped tomatoes
12 curry leaves, fresh
2 T amchur, dired mango powder ; optional
2 T lemon or lime juice ; if not using amchur
3 cups chopped spinach

INSTRUCTIONS

Rinse 1 cup of moong lentils until water is clear. Bring to boil lentils with 1/2 tsp salt and 3.5-4 cups water. Reduce heat to medium and skim off any foam. Cook for 30 min

In medium skillet, heat 2 T neutral oil or ghee on medium high. Add 1 tsp cumin seeds. Sautee for 3-4 min until toasted

Add 1 T fresh ginger, 1 cup fine chopped onion, and 2-3 hot green chiles. Sautee 8-10 min on medium, stirring constantly so onions don't burn.

Add 2 cups chopped tomatoes with seeds and stir. Cook for another 6-9 minutes until pulpy. Add a dozen curry leaves (optional) and salt to taste. In the last 2 min, add 2T amchur (dried mango powder) or add 2T lemon/lime juice at the end.

Add 3 cups of chopped spinach to lentils in the last 30 min. Add the tadka (tomato mixture) once spinach is wilted.

If you don't have green chiles, add a couple dried red chiles to the cumin 3 min before the onions. Some people add garlic or cilantro, but Padma does not.

NOTES

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Dal (Padma's recipe)

1 cup moong lentils
2 T neutral oil or ghee
1 tsp cumin seeds
1 T fresh ginger
1 cup fine chopped onion
2-3 fresh green chiles, sliced
2 cups chopped tomatoes
12 curry leaves, fresh
2 T amchur, dired mango powder optional
2 T lemon or lime juice if not using amchur
3 cups chopped spinach

Rinse 1 cup of moong lentils until water is clear. Bring to boil lentils with 1/2 tsp salt and 3.5-4 cups water. Reduce heat to medium and skim off any foam. Cook for 30 min

In medium skillet, heat 2 T neutral oil or ghee on medium high. Add 1 tsp cumin seeds. Sautee for 3-4 min until toasted

Add 1 T fresh ginger, 1 cup fine chopped onion, and 2-3 hot green chiles. Sautee 8-10 min on medium, stirring constantly so onions don't burn.

Add 2 cups chopped tomatoes with seeds and stir. Cook for another 6-9 minutes until pulpy.  Add a dozen curry leaves (optional) and salt to taste. In the last 2 min, add 2T amchur (dried mango powder) or add 2T lemon/lime juice at the end.

Add 3 cups of chopped spinach to lentils in the last 30 min. Add the tadka (tomato mixture) once spinach is wilted.

If you don't have green chiles, add a couple dried red chiles to the cumin 3 min before the onions. Some people add garlic or cilantro, but Padma does not.

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Nutrition

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Serving Size: 1 Serving (572g)
Recipe Makes: 1 Servings

Calories: 153
Calories from Fat: 15 (10%)

Amt Per Serving		% DV

	Total Fat 1.7g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 1135.3mg		39 %
Potassium 1531.6mg		40 %
Total Carbohydrate 33.9g		10 %
	Dietary Fiber 7g	28 %
	Sugars, other 26.9g
Protein 7.3g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 153

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