Moong Dal With Millet

Name: Moong Dal With Millet
Ingredients: 1/8 cup mung dal; 1/8 cup millet; 1/2 tablespoon palm oil; 1/2 teaspoon black mustard seeds; 1/2 teaspoon cumin seed; 5 curry leaves; 1/2 teaspoon turmeric; 1/2 inch ginger, chopped; 1/2 teaspoon tomato paste; 1 cup water, boiling; 1 teaspoon salt; pepper, to taste; Optional; 1 ounce Baby Spinach, or; 1 ounce chard leaves, chopped

15 ingredients

7 steps

Ingredients

1/8 cup mung dal
1/8 cup millet
1/2 tablespoon palm oil
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seed
5 curry leaves
1/2 teaspoon turmeric
1/2 inch ginger, chopped
1/2 teaspoon tomato paste
1 cup water, boiling
1 teaspoon salt
pepper, to taste
Optional
1 ounce Baby Spinach, or
1 ounce chard leaves, chopped

Directions

1

In a medium pan heat palm oil (can substitute coconut oil or olive oil), then add mustard seeds and cover. ATTENTION: The seeds splutter and might pop into your face, so make sure you cover the pan and wait until the spluttering stops.
2

Add ginger, curry leaves, cumin seeds and moong dal, stir fry for about two minutes, then add the tomato paste, tumeric and salt.
3

Reduce heat, stir well for some seconds, then pour in boiling water, cover again and let simmer for about 10 minutes.
4

Add millet, stir, cover again and let simmer for another 30 minutes.
5

After 15 minutes have a look if the water is absorbed. If It's absorbed, add some more boiling water.
6

After 30 minutes the liquid should be absorbed.
7

Stir in vegetables, heat through and season with pepper to taste.