Moong Dal with Spinach Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 3, 2014
I added onions, garlic and tomatoes. Also added lemon juice at the end and some cilantro. Made a scrumptious meal with flat bread.
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Reviewed: Nov. 15, 2013
Made exactly as described .. but it was bad
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Reviewed: Dec. 7, 2011
This was very good and my first time ever eating lentils. I added some diced tomato, onion, and garlic. We ate it over rice. My husband brought out some Ritz crackers and it was really really good on crackers. Might be something I even make for a appitizer.
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Photo by Emily Nicole

Cooking Level: Intermediate

Home Town: Missoula, Montana, USA
Reviewed: Apr. 10, 2011
The spinach really makes these otherwise dull beans extraordinary. The spices are well balanced but who doesn't want more curry leaves? And when she says a "pinch" of hing/asafoetida, she means it. We found out the hard way.
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Reviewed: Mar. 25, 2011
happiness! thank you.
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Photo by kharis

Cooking Level: Intermediate

Home Town: Kennewick, Washington, USA
Living In: Brooklyn, New York, USA

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Photo by GRANOLAGIRLTOO
Reviewed: Sep. 11, 2010
As written, the ingredients are good, but with the addition of chopped fresh tomatoes, diced onions, ground turmeric, and a few handfuls of diced zucchini it becomes spectacular! Also, I like to cook my spices (including curry leaves) in the hot oil first, then add the onion, chilis, garlic, and ginger, cook a bit, then add the tomatoes and zucchini and cook until the oil begins to separate. Toss in the moong beans, the water/broth, bring to a boil and then simmer until the beans are soft. Add in the spinach and some lemon juice and cook until spinach is wilted, a minute or so. Garnish with chopped cilantro. Delish!
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Photo by GRANOLAGIRLTOO

Cooking Level: Expert

Home Town: Lakemont, New York, USA
Living In: Little Valley, New York, USA

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Reviewed: Jun. 23, 2010
I made something similar after talking to my indian friend. I used serrano peppers instead of chile and I couln't find the curry leaves and didn't want the asafoetida. But very good and will make again my way. I served it over basmati rice and ghee.
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Cooking Level: Intermediate

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