hanukirasoi

Dal Palak is often prepared at home during winter season. My husband usually hate moong dal but when I cook moong dal with spinach he loves it. It is rich in protein, iron and its easy to digest.

Serving : 4
Cooking Time : 25 minutes
Prep Time : 10-15 minutes

Ingredients :

• 1 cup dhuli Moong Dal
• 20-25 Spinach leaves (palak)
• 1 Onion (Finely chopped)
• 1 Tomato (Finely chopped)
• 7-8 Garlic cloves (Finely chopped)
• 1/2 tsp Turmeric powder
• 1/2 tsp Red Chilli powder
• 1 Green Chilli (Finely chopped)
• 1/2 tsp Cumin seeds
• 1 tbsp Oil
• Salt to taste
• Finely chopped coriander leaves for garnishing.

Method :

• Wash and remove the stem of palak. Finely chop the palak.
• Wash moong dal. Pressure cook moong dal with palak  and salt to taste in 3 cups of water up to 3 whistles.
• Once the pressure is released mix the dal and palak well with the help of ladle.
• Heat oil in a kadai, add cumin seeds.
• When cumin seeds starts crackle, add finely chopped garlic and cook till the raw aroma disappears.
• Add onion and sauté till the onion is transparent.
• Add tomato, turmeric powder, green chilli, red chilli powder, coriander powder and cook till the oil separates from masala.
• Add dal and mix well. Cook on low flame for 2 minutes.
• Garnish with fresh coriander leaves and serve hot.

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