Spinach and mung dal from Seductions of Rice by Jeffrey Alford and Naomi Duguid

  • spinach
  • ground cayenne pepper
  • garlic
  • fresh ginger
  • onions
  • tomatoes
  • cumin seeds
  • moong dal

  • EYB Comments

    Serve with rice.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Serve with rice.

  • L.Nightshade on August 01, 2012

    Watching this cook I thought the end product might be a brown mush, but the separate colors held, and it was really rather pretty. I didn't have quite enough spinach so I cut down the proportions a bit. I may not have added quite the right amount of water. My final dish was not quite soupy enough to make me want to serve it over rice. However it was perfect as a standalone dish. There is definitely some heat to this dish (although, had I served it over rice, that heat might have been cut a bit). Mr. Nightshade has a discerning palate when it comes to peppers. He was instantly aware that there was only one source of heat, the cayenne. I used only Indian cayenne, next time I will combine it with a little African cayenne and/or another pepper. Also, I think that this dish calls out for a little dab of cooling yogurt, but I had none on hand. We settled on cooling our tongues with blood orange sorbet for dessert.

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