Yellow Mung Beans With Spinach and Tomatoes

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Yellow Mung Beans With Spinach and Tomatoes

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Beans Ethnic

Indian Vegetarian

Vegan

 

Amount Measure Ingredient -- Preparation Method

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1 cup Yellow Mung Beans

2 cups fresh spinach (chopped) or 10 ounces

frozen chopped spinach

2 teaspoons chopped garlic

4 medium-size tomatoes

1 teaspoon cumin seeds

1 teaspoon garam masala

1/2 teaspoon turmeric powder

1 teaspoon fenugreek seeds or dried fenugreek leaves

2 tablespoons vegetable oil

1 teaspoon finely chopped green chiles (optional)

2 tablespoons lemon juice

4 cups water -- (4 to 4 1/2)

1 teaspoon salt

 

Pick, clean and wash the beans in several changes of water. Put the beans in a

deep saucepan along with turmeric, salt and water and bring to a boil. Lower the

heat and add the spinach and tomatoes and cook for 20-25 minutes until soft.

Turn off the heat.

 

Heat oil in a frying pan. When hot, add cumin seeds and fenugreek seeds and fry

for a minute. Add the chopped garlic and fry for 2 minutes. Then add the garam

masala and fry for a minute. Turn off heat and pour the contents of the pan over

the dal and mix well. Let the dal cook for another 5 minutes. Mix in the lemon

juice and serve hot with rice or bread.

 

 

 

 

 

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