Steam-Sauteed Spinach Moong Dal

• 12 cup yellow moong dal (soaked in water for one hour, and drained)
• 1 bunch fresh spinach, finely chopped
• 1 onion, finely chopped
• 2 green chilies, finely chopped (Indian or Thai variety)
• 14 teaspoon turmeric
• 14 teaspoon salt
• 14 teaspoon cumin
• 14 teaspoon mustard seeds
• 1 teaspoon peanut oil
• 1 teaspoon nutmeg (optional)
• 1 teaspoon coconut, fresh shredded (optional)
• 1 tablespoon lime juice (to taste)

1. Place a wide skillet on stove-top.
2. Add and heat oil.
3. Add and toast cumin and mustard seeds.
4. When seeds start to pop, add the onions and chillies.
5. Saute to brown.
6. Add the yellow moong dal.
7. Sprinkle two tablespoons of water.
8. Mix.
9. Cover with a lid and cook the dal to tender soft on medium-low heat.
10. Dal should be intact, but soft to bite.
11. (Takes about 10-15 minutes.
12. ).
13. At that stage, add the turmeric, salt, nutmeg and coconut.
14. Mix.
15. Add the spinach.
16. Saute on high heat until the leaves collapse.
17. Sprinkle the lime juice.
18. Serve hot with rice or chapati.

water, fresh spinach, onion, green chilies, turmeric, salt, cumin, mustard seeds, peanut oil, nutmeg, coconut, lime juice

Taken from www.food.com/recipe/steam-sauteed-spinach-moong-dal-290776 (may not work)