Creamy Greens on Rice
This is a great dish that adds a nice variation to mung dahl soup. It requires a little more preparation, but it’s well worth it. First prepare a thick dahl sauce by combining the following spices.
1 tsp cumin powder
1 tsp turmeric
1 tsp coriander
1 tsp grated ginger
2 bay leaves
1 pinch of hing (asafoetida)
Saute the spices in 2 tsp. of ghee. In a pressure cooker, combine the sauted spices with 1 cup of washed mung dahl and 2 cups of water. Cook for approximately 10 minutes. If you do not have a pressure cooker, then cook the dahl in a saucepan until creamy, about 2 hours. While the dahl sauce is cooking you can prepare the vegetables. Finely chop the following vegetables.
1 large carrot
2 stalks of celery
½ bunch of fresh spinach
½ bunch of fresh chard or beet greens
1 peeled potato (optional)
Steam the veggies until tender. Make sure the greens are cooked well for easy
digestion. When the vegetables are done, strain off the water and add enough
of the cooked dahl to make a creamy soup. This combination of dahl and veggies
goes well on a bed of basmati rice. Garnish with chopped cilantro and toasted
coconut. Season with Bragg’s Liquid Amino or mineral salt.