Preparation info
  • Serves


    • Difficulty


Appears in

By Yasmin Alibhai-Brown

Published 2009

  • About


  • A mug of moong dhal
  • 3 cloves garlic, roughly chopped
  • 1


  • 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