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.
Split yellow lentils (moong dal) and fresh curry leaves are available at Indian/South Asian stores.
As written, the ingredients are good, but with the addition of chopped fresh tomatoes, diced onions, ground turmeric, and a few handfuls of diced zucchini it becomes spectacular! Also, I like to cook my spices (including curry leaves) in the hot oil first, then add the onion, chilis, garlic, and ginger, cook a bit, then add the tomatoes and zucchini and cook until the oil begins to separate. Toss in the moong beans, the water/broth, bring to a boil and then simmer until the beans are soft. Add in the spinach and some lemon juice and cook until spinach is wilted, a minute or so. Garnish with chopped cilantro. Delish! - 11 Sep 2010 (Review from Allrecipes US | Canada)
I made something similar after talking to my indian friend. I used serrano peppers instead of chile and I couln't find the curry leaves and didn't want the asafoetida. But very good and will make again my way. I served it over basmati rice and ghee. - 23 Jun 2010 (Review from Allrecipes US | Canada)
happiness! thank you. - 25 Mar 2011 (Review from Allrecipes US | Canada)