About this recipe:This is a real comfort food for me. It's highly nutritious and my kids love it served with rice and ghee. The spinach adds texture and essential nutrients.
1 litre water
190g split yellow lentils (moong dal)
200g fresh spinach, finely chopped
2 green chillies, halved lengthways
1 (2.5cm) piece fresh ginger, grated
1 teaspoon ground turmeric
salt to taste
1 tablespoon vegetable oil
1 tablespoon ghee (clarified butter)
6 fresh curry leaves
2 dried red chillies, broken into thirds or crushed chillies to taste
1 teaspoon cumin seeds
1 teaspoon mustard seed
1 pinch asafoetida powder
1/2 teaspoon cayenne or chilli powder
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Method Prep:10min › Cook:30min › Ready in:40min
Combine the water, lentils, spinach, green chillies, ginger, turmeric and salt in a large saucepan over medium-high heat; bring to the boil and cook until the lentils are tender and the water is absorbed, about 20 minutes.
Heat the oil and ghee together in small frying pan; fry the curry leaves, red chillies, cumin seeds, mustard seed and asafoetida powder in the mixture until the seeds begin to splutter. Stir the mixture into the lentil mixture. Sprinkle the cayenne over the mixture and cook another 5 minutes. Serve hot.
Split yellow lentils (moong dal) and fresh curry leaves are available at Indian/South Asian stores.