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Top 10 tastiest Indian vegetarian dishes - #4. Chickpea & Spinach Moloshyam

Updated on August 4, 2012
Cast your vote for Chickpea and Spinach Moloshyam

Summary

A mild yet mouth-wateringly aromatic dhal made with red lentils, creamed coconut and spices. This goes wonderfully with the almond and pistachio peshawari naans (see previous recipe).

Source

Cook Time

Prep time: 2 min
Cook time: 10 min
Ready in: 12 min
Yields: Serve 4

Spice Spotlight: Cardamom
Most curries and South East Asian dishes have either green or black cardamom in their ingredients. The green are milder than the black, which have a very smoky taste. One approach is to drop the whole cardamom pods into the curry / dhal and allow the aromas to percolate during cooking. This is fine as long as you extract the pods before serving – otherwise the taste of a whole cardamom pod can very off-putting. The safer approach is to remove the seeds from the pods and use these.

Ingredients

  • 300g / 12oz Red lentils
  • 1 tbsp rapeseed oil
  • 2 large onions, chopped
  • 2 cloves garlic, finely chopped
  • 2 green chillies, finely chopped
  • 2 Curry leaves
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp turmeric
  • 2 green cardamom pods (seeds only)
  • 1 Tinned chickpeas
  • 50g / 2oz baby spinach
  • 50g / 2oz Creamed coconut

Instructions

  1. Bring water to the boil in a small saucepan.
  2. Add the lentils and boil until soft (about 5 minutes).
  3. While the lentils are cooking, heat the oil over a medium heat in a large lidded frying pan.
  4. Add the onion and cook for 3 minutes.
  5. Add the garlic, chillies and spices and cook for a further 2 minutes, stirring continually.
  6. Add the rest of the ingredients to the onion and spice mixture and pour in the cooked lentils.
  7. Stir until the creamed coconut has melted and the spinach leaves have wilted.
  8. Season to taste.
  9. Serve.

Provenance

A markerkerala -
Kerala, India
get directions

Moloshyam dhals are originally from Kerala in south-west India.

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    • GetitScene profile image

      Dale Anderson 4 years ago from The High Seas

      Looks delicious to me.