Roasted Moong Dal with Spinach | Saveur
An Indian lentil recipe with a stewy, soupy consistency, and loads of spinach for a one-pot meal.
Ingredients
- 1 cup skinned moong dal
- <sup>1</sup>⁄<sub>2</sub> tsp. ground turmeric
- 1 bay leaf
- <sup>3</sup>⁄<sub>4</sub> lb. spinach, washed and cut into 1/2 in wide shreds
- 1 tsp. salt
- <sup>1</sup>⁄<sub>2</sub> tsp. red chili powder
- 1 tbsp. vegetable oil
- <sup>1</sup>⁄<sub>2</sub> tsp. cumin seeds
- 2 fresh, hot red or green chillies, cut into 1 in. pieces
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