Roasted Moong Dal With Spinach Tadka
My inspiration for this dish is simply my love for the Bengali cuisine that infuses awesome flavors and aroma into the food by cooking it in whole spices and tempering with desi ghee. This dish is a pure satvik vegetarian dish and does not have any onion, garlic and even tomatoes. The moong dal may be fried in ghee or dry roasted which gives it a special aroma. The spinach is blanched and stir fried in ghee, giving it a crispy texture, nutty flavor and aroma. The spinach and the lentil is then cooked with ghee and whole garam masala spices that enhances the flavor and makes it yummy.