Monday, September 14, 2009

Spinach Moong Dal

This is a Dal made with whole Moong(with green skin)/ Hesarubele.This Dal is very healthy and can be served with rice/chapatis/parathas.


Moong dal/Hesarubele- 1 cup
Fresh or frozen chopped Spinach/Palak- 1 1/2 cups
Ginger(grated)- 1/2 tsp
Garam masala- 1/4 tsp
Lemon Juice- 1 tbsp

For Seasoning:

Ghee/Oil- 2 tbsp
(This recipe tastes good with ghee)
Cumin seeds- 1 tsp
Red Chilli powder- 1 tsp
Red Chilli- 3-4
Curry leaves- 3-4
Hing- a pinch
Coriander chopped (to garnish)- 1 tsp


Wash the Moong Dal and pressure cook ( 3 whistles) with 2 cups of water.In a pan add Ghee.When the ghee melts add cumin seeds,red chillies,curry leaves,hing and turmeric.
Now add chopped spinach(frozen or fresh)and saute for a few minutes until its done.
Add cooked Moongdal,salt to taste and allow it to mix well and boil.(Add water accordingly if you like the dal to be thin).
Finally,in a small seasoning vessel heat 1/4 tsp of ghee.Add red chilli powder.Turn off the heat.Add this to the cooked Moongdal Spinach mixture.Add lemon juice.Mix and serve hot.

1 comment:

Happy cook said...

Yummy yumm with rice or roties.

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