I get recipes from a variey of sources. This one comes from Sunset Limousine's own Alex Saenz in Temecula Wine Country. Sunset Limousine is snazzy, affordable and on on time... what more could you want? Well, just maybe a very special Indian dish. Alex sent me this recipe this morning with a sweet note " My wife and in-laws are Indian, from India, so here's an Indian dish for your readers. This one is great on these cold winter days; with lentils and spinach." I say...Lucky us!
Palak (spinach) Wali Dal (lentil)
Try pairing with a lovely fruity 2009 red Bordeaux from Chateau Ormes De Pez or an expressive 2009 white Bordeaux from Chateav Smith Havt Lafitie. Both can stand up to the complex spices and flavors of this dish without overpowering it.
moong dal (split green gram/lentil) - 3/4 cup
salt - as per taste
turmeric powder - 1 tsp
spinach - 15-20 leaves
oil - 2 tbls
asafoetida - a pinch
cumin seeds - 1 tsp
onions - 2 medium sized
green chilies - 2
ginger - 1 one inch piece
garlic - 6-8 cloves
lemon juice - 1 tsp
1. Wash and boil moong dal with salt and turmeric powder in 5 cups of water. Cook until dal is fully cooked.
2. Wash spinach leaves thoroughly under cold running water. then roughly shred them. peel onions and chop them finely. Wash green chilies, de-seed and chop them finely. Peel and chop garlic, keep aside. wash and chop ginger.
3. Heat oil in a kadai (Indian type or wok). add asafoetida and cumin seeds. when cumin seeds start to change color, add chopped onions and chopped green chilies. cook until onions are soft and translucent.
4. Add chopped ginger and garlic, cook for 1/2 minute.
5. Add the boiled dal. bring to a boil and add shredded spinach and lemon juice.
6. Simmer for 2 minutes and serve hot.
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