| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Indian, Vegetables |
6 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 2 |
c |
Moong dal |
| 1 |
lb |
Frozen chopped spinach, defrosted |
| 3 |
|
Fresh green chiles, stemmed and sliced lengthwise |
| 1 |
tb |
Tamarind paste |
| 1 |
ts |
Turmeric |
| 1 |
ts |
Sugar |
|
|
Salt to taste |
| 1 |
tb |
Corn oil |
| 2 |
ts |
Mustard seeds |
| 1 |
ts |
Fenugreek seeds |
| 2 |
|
Whole, dried red chile peppers |
| 1/2 |
ts |
Asafetida |
INSTRUCTIONS
Rinse dal thoroughly in a strainer under running water. Put in a large
saucepan with 5 cups water and bring to a boil. Add spinach and green
chiles and simmer 10 minutes. Add tamarind, turmeric, sugar and salt. Cook
15-20 minutes more.
Heat oil in a small saucepan or skillet. When hot, lower the heat and add
mustard seeds, fenugreek and dry chiles. Cook, stirring, until mustard
seeds crackle. Stir in asafetida. Add to spinach mixture and check for
salt. Serve warm.
Courtesy, Sue Sista of "Sue's India Cuisine", San Jose and Mountain View.
From the San Jose Mercury News, 6/9/93.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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