Mung Dal With Spinach

Preparation time: with pressure cooker, 45 mins Serves: 3-4
Without pressure cooker, 1 hour or more
-Vata, moderately +Pitta, 0 Kapha

1 cup split mung dal
4 ½ cups water
1/8 tsp hing
1 tbsp sunflower oil
½ tsp mustard seeds
1 tsp cumin seeds
3 cloves garlic, minced
1 tsp turmeric
1 tsp sea salt
¼ hot green chilli pepper (optional, best for kapha)
1 ½ tsp coriander powder
1 tsp brown rice syrup (optional, omit for kapha)
1 tbsp lime or lemon juice
2 cups fresh spinach, chopped
Garnish with fresh coriander leaves, chopped.

Wash the dal well and put it in the pressure cooker with the water and hing. Bring to pressure and cook for 15 mins. Or, use a regular pot, bring to boil, cover and cook until tender, abt 45 mins.

In a small skillet, warm the oil and add the cumin, garlic and mustard seeds. When the mustard seeds pop, stir in the turmeric and combine the mixture with the cooked mung dal. Add rest of the ingredients except the spinach and cook for 10 mins. Then add the spinach and cover and cook until tender, 5 – 10 mins more over medium heat.

Comments: This goes well with chappati and a vegetable side dish.