Creamy mung dal with chopped spinach from The Art of Indian Vegetarian Cooking by Yamuna Devi

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Notes about this recipe

  • PinchOfSalt on June 24, 2013

    This is a soup. I had not expected it to be so watery, even as soups go. On the positive side, the flavor was very good. I used home made ghee in the final step. It really shone through. Next time, try cutting back on the water by quite a bit.

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