Title: Spinach with moong dal
 Categories: Indian, Vegetables
      Yield: 6 Servings
 
           Stephen Ceideburg
      2 c  Moong dal
      1 lb Frozen chopped spinach,
           -defrosted
      3    Fresh green chiles, stemmed
           -and sliced lengthwise
      1 tb Tamarind paste
      1 ts Turmeric
      1 ts Sugar
           Salt to taste
      1 tb Corn oil
      2 ts Mustard seeds
      1 ts Fenugreek seeds
      2    Whole, dried red chile
           -peppers
    1/2 ts Asafetida
 
  Rinse dal thoroughly in a strainer under running water. Put in a large
  saucepan with 5 cups water and bring to a boil. Add spinach and green
  chiles and simmer 10 minutes. Add tamarind, turmeric, sugar and salt.
  Cook 15-20 minutes more.
  
  Heat oil in a small saucepan or skillet. When hot, lower the heat and
  add mustard seeds, fenugreek and dry chiles. Cook, stirring, until
  mustard seeds crackle. Stir in asafetida. Add to spinach mixture and
  check for salt. Serve warm.
  
  Courtesy, Sue Sista of "Sue's India Cuisine", San Jose and Mountain
  View. From the San Jose Mercury News, 6/9/93.