Sag Aloo and Moong Dal

Last week I was feeling rather ill for most of the week and ended up eating quite a lot of fairly plain food. This included mostly cooked vegetables and not much meat. Although I am over that now, some of those menu choices still recur. With Kerri out this evening and an abundance of potatoes and spinach in the house, I had to make sag aloo.

With it I made some dal – we had made a dry version of moong dal recently, which we had frozen half of. As the sag aloo was dryish too, I added some extra water to the dal when reheating it to make it a bit wetter and a good accompaniment to the sag aloo. Just before serving it, I fried a chopped dried chilli and some cumin seeds and poured them over the dal, which gave it a lovely aromatic note.

It all went quite well together and only as I was eating the last mouthful did I wonder “where is the rice?”. I had forgotten to make any rice, but it didn’t matter much as I enjoyed it all anyway. There is some left for lunch tomorrow too, which is good.