Spinach with Moong Dal

• 2 cups moong dal
• 1 pound spinach chopped, frozen, defrosted
• 3 each green chili peppers fresh, stemmed, sliced
• 1 tablespoon tamarind
• 1 teaspoon turmeric
• 1 teaspoon sugar
• 1 x salt to taste
• 1 tablespoon corn oil
• 2 teaspoons mustard seeds
• 1 teaspoon fenugreek seeds
• 2 each red hot chili pepper, dried dried
• 1/2 teaspoon asafetida

1. Rinse dal thoroughly in a strainer under running water.
2. Put in a large saucepan with 5 cups water and bring to a boil.
3. Add spinach and green chiles and simmer 10 minutes.
4. Add tamarind, turmeric, sugar and salt.
5. Cook 15 to 20 minutes more.
6. Heat oil in a small saucepan or skillet.
7. When hot, lower the heat and add mustard seeds, fenugreek and dry chiles.
8. Cook, stirring, until mustard seeds crackle.
9. Stir in asafetida.
10. Add to spinach mixture and check for salt.
11. Serve warm.

moong dal, green chili peppers, tamarind, turmeric, sugar, salt, corn oil, mustard seeds, fenugreek seeds, red hot chili pepper, asafetida

Taken from recipeland.com/recipe/v/spinach-moong-dal-32729 (may not work)