A mug of moong dhal
3 cloves garlic, roughly chopped
- Add the moong dhal, tomato, garlic and chili to a saucepan and cover with water which must reach ¾ inch over the dhal. Bring to the boil, then reduce the heat and simmer for fifteen minutes.
- Check to see if there is a need for additional water (you don’t want too much as this is a dry dhal). The cooked grain should not feel mushy.
- Add the spinach