Ingredients
- 2 moong dal
- 5 cups water
- 1 lb spinach (frozen chopped)
- 1 tb corn oil
- 2 ts mustard seeds
- 1 tb tamarind paste
- 1 ts fenugreek seeds
- 1 ts turmeric
- 1/2 ts asafetida rinse dal thoroughly in a strainer under running water
- 3 slices green chiles (fresh)
Heat oil in a small saucepan or skillet. When hot, lower the heat and add mustard seeds, fenugreek and dry chiles. Cook, stirring, until mustard seeds crackle. Stir in asafetida. Add to spinach mixture and check for salt. Serve warm. Courtesy, Sue Sista of "Sue's India Cuisine", San Jose and Mountain View. From the San Jose Mercury News, 6/9/93.