Moong Dal with Spinach, Curry Leaf Oil and Carrot Pickle

 Green garlic with a warming, aromatic Dal, served over rice with a curry leaf tempering and carrot pickle on the side.  <br /><br />

Vegetables: Onion, Carrot; Green Garlic, Ginger, Spinach [Vanguarden Farm, Dover, MA] <br /><br />

Legume: Moong Dal Lentils<br /><br />

Grain: Brown Basmati Rice <br /><br />

Spice: Curry Leaf; Olive Oil; Cardamom, Cinnamon, Cloves, Turmeric; Mustard Seeds, Coconut; Chili, Salt<br /><br />

Vegan, Gluten-Free<br /><br />

Prep Time: 20 min<br /><br />

Tools: One Pot on stovetop!