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.