January 31, 2013

Mung Dal w Spinach & Peas

Tonight I was craving the comfort of home (got some bad news this morning) and so decided to make a simple dal to serve over rice. I looked at the variety of whole, split, and split-skinned lentils I had and decided on using Mung Dal. This recipe is an enhanced version of what my mom still makes all the time. She tends to make the traditional/authentic unadulterated versions - her dal is just a dal, without any spinach in it!!     

Palak Mutter Mung Dal
Prep Time: 20-25 min

Ingredients (6 servings):
  1. 1 cup Split-Skinned Mung Dal
  2. 2 cups Baby Spinach
  3. 2 cups frozen Peas
  4. 6 Sun-Dried Tomatoes (Plain dried, Whole foods 365 brand)
  5. 1 (4oz) can of Tomato Sauce
  6. 2 tsp Cumin Seeds
  7. 1/2 tsp Turmeric Powder
  8. 1 tsp Deggi Chili Powder
  9. 1 tbsp Goya Recaito Cilantro Cooking Base
  10. 1 tbsp Tamicon
  11. Salt to taste
Mix all ingredients together (except for the Tamicon) with 4 cups of water and bring to a boil. Simmer until dal is tender and begins to break apart. The preparation should be really soupy, so if it begins to thicken too much add cup or so of water. When the dal is tender, do a quick taste test for salt and add more, if needed. then add the tamicon, stir well and serve over brown rice. 

Nutrition Facts (Per Serving): Calories 168 (Fat Calories 8)
Total Fat 0.9; Cholesterol 0g; Carbohydrates 29.6g; Dietary Fiber 7.6g; Sugars 5.0g; Protein 11.3g

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