Moong Daal

A New Favorite!! I modified the recipe just a tad from the one at veganagogo.

Here's what I did. YUM!!!!!

Indian Dahl with Spinach
Serves: 6
Difficulty: Easy
Prep Time: 15 Minutes
Cook Time: 20 Minutes

This dish is hearty enough to be a complete meal! Serve with naan and basmati rice to complete the theme.

1 1/2 cups Moong Dahl
4 cups water with 1 cube vegetable stock dissolved in it
1 medium onion, chopped
1 tbs curry powder
1/2 tsp garam masala
1/4 tsp ground ginger
or 2  chopped fresh tomatoes
1 handful of rinsed fresh spinach leaves. (Could use 1/2 pound frozen spinach)
salt and pepper to taste

Sort and rinse the Moong Dahl and let soak for 20 minutes. Strain the soaked moong and add to a pot with the water or stock. Bring to a boil. In a saucepan over medium-high heat, sauté onion until translucent. Add curry powder, garam masala and ginger and cook 1 minute. Add tomatoes and cook until soft and/or heated through, about 5 minutes. Combine the spices and onions with the lentils. Cook until Moong Dahl are soft and desired consistency has been reached.

Notes
Use cumin and/or coriander as a substitute for the garam masala.
As it cools, the dahl will thicken nicely. Tastes great as leftovers!
This dish freezes very well.
Mix this up any way you see fit. Many different spices can be employed depending on your individual style.
Add some cayenne or hot sauce to increase the heat.
Add more or less spinach if you would like. Drain the spinach if you like a thicker dahl.