Ingredients with Measurements:
- 1 cup mung beans
- 4 cups water
- 1 tablespoon oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 tomato, chopped
- 2 cups spinach, chopped
- Salt to taste
- 1 tablespoon lemon juice
- Cilantro leaves for garnish
Special equipment needed:
- Pressure cooker or saucepan
- Skillet
Step-by-step instructions:
1. Rinse the mung beans and soak them in water for 2 hours.
2. Drain the water and add the mung beans to a pressure cooker or saucepan with 4 cups of water. Cook for 15-20 minutes until the beans are soft.
3. In a skillet, heat the oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
4. Add the minced garlic and grated ginger and sauté for another minute.
5. Add the cumin seeds, coriander powder, turmeric powder, and red chili powder. Mix well and cook for 1-2 minutes until fragrant.
6. Add the chopped tomato and cook for 2-3 minutes until it becomes soft.
7. Add the cooked mung beans along with the water to the skillet. Mix well and bring it to a boil.
8. Add the chopped spinach and salt to taste. Mix well and cook for 2-3 minutes until the spinach wilts.
9. Add the lemon juice and mix well.
10. Garnish with cilantro leaves.
- Time:
Preparation time: 2 hours (for soaking the mung beans)
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 4g
- Carbohydrates: 32g
- Protein: 12g
- Fiber: 10g
Substitutions for ingredients:
- Mung beans can be substituted with lentils or chickpeas.
- Spinach can be substituted with kale or collard greens.
- Red chili powder can be substituted with paprika or cayenne pepper.
Variations:
- Add diced potatoes or carrots for a heartier dish.
- Use coconut milk instead of water for a creamier texture.
- Add garam masala for a more complex flavor.
Tips and tricks:
- Soaking the mung beans beforehand reduces the cooking time.
- Adjust the amount of red chili powder according to your spice preference.
- Use fresh ginger for a stronger flavor.
Storage instructions:
- Store the leftover dal in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the dal in a saucepan over medium heat until it is heated through.
Presentation ideas:
- Serve the dal in a bowl with rice or naan bread on the side.
Garnishes:
- Cilantro leaves
Pairings:
- Serve with rice or naan bread.
Suggested side dishes:
- Roasted vegetables
- Raita (yogurt dip)
Troubleshooting advice:
- If the dal is too thick, add more water or coconut milk to thin it out.
- If the dal is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the mung beans thoroughly to avoid any foodborne illnesses.
Food history:
- Dal is a staple dish in Indian cuisine and is typically made with lentils or beans.
Flavor profiles:
- The dal has a warm and spicy flavor with a hint of sweetness from the tomatoes.
Serving suggestions:
- Serve the dal as a main dish with rice or naan bread on the side.
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Region: Indian