Hyderabadi spinach and lentil curry (Moong aur palak)

Lentils are an important part of the Indian diet nationwide. Every region of the country made lentils in some form or another. Lentils were a source of fibre, micronutrients, and vegetable protein for the country's mainly vegetarian population. Over thirty varieties of lentils are used in dals, sautés, curries, as thickeners, and more, in innumerable varieties of both vegetarian and meat dishes. Indian cuisine would not be what it is without lentils.

This is a simple dal, a staple at home. The general everyday table includes a mix of sauteed vegetables, a dal, fresh vegetables (cucumbers, radish, spring onions, onions), a lentil dal, a curry and pickles/cutnetys. If the table is non-vegetarian, fish, chicken, or meat is added, either fried or curried. It is a nutritious, flavourful meal that is balanced and should include all the necessary micronutrients.

This is a staple dal that accompanies the above meal. It is soft nd helps propel the other dishes forward. It is one of those comfort foods that satisfies. The souring agent used is raw mango powder, but you can substitute lime juice at the end.

Pratibha Karan started her career as an IAS officer and, after a successful career, migrated to authoring cookbooks. She has published a couple of cookbooks, and her work as the Secretary in the Ministry of Food Processing prepared her for this new role. This cookbook is her opus on Nawabi Hyderabadi cuisine. She brings to your table the distinct dishes of the era and culture. From the classic Dum ka biryani to lesser-known dishes she has resurrected, this book is filled with recipes that shine on the table.

For more recipes from this book, click here.

Ingredients:

1 cup yellow, split moong beans, soaked in 3 cups of water overnight

1 teaspoon salt

1 teaspoon turmeric

6 cups water

2 tablespoons oil

1/2 teaspoon ginger paste

3 garlic cloves, minced

2-3 green chillies, minced, or to taste

4 oz. baby spinach, washed and finely chopped

2-3 teaspoons raw mango powder (aamchoor)

Salt, to taste

For the temper:

3 tablespoons ghee

1/2 teaspoon mustard seeds

6-8 small cloves of garlic

1/2 teaspoon cumin seeds

2 dried red chillies

10 curry leaves

Method:

Start by cooking the lentils. Rinse out the soaked lentils and add them to a pot with the salt, turmeric, and water. Bring to a boil, then simmer on low heat for 30 minutes. Scoop off any scum that rises. The lentils are finished cooking when they will break apart and turn into a coarse soup.

Start with the spices. Heat the oil in a pan and add the ginger, garlic, and green chillies. Fry for 1 minute on medium-low heat until the ginger no longer smells raw. Add the spinach and cook for 3 minutes until the spinach has wilted. Do not overcook the spinach, it will turn a drab grey in colour.

Add the sauteed mix to the lentils and simmer for 10 minutes to integrate the flavours.

To serve, heat up the dal and pour it into a bowl. Heat the ghee in a small pot to temper, then add the mustard seeds, which will pop in 10 seconds. Add the garlic and cook for 1-2 minutes on low heat until the garlic is a light golden colour. Add the rest of the ingredients and toss well to fry briefly. Pour over the dal.

Serve immediately with rice.