Saturday, 9 March 2013

Moong Dal with Spinach

Moong Dal with Spinach

Ingredients for Moong Dal with Spinach -

Moong dal -         100 gms. (1 small bowl)
Spinach -             250 gms. (separate the stems)
Tomato -              2 whole
Green chili -         2
Ginger -               1 inch long piece.
Ghee -                   1 table spoon.
Cumin seeds -      1/2 tea spoon.
Turmeric powder - 1/4 tea spoon.
Red chilli powder - 1/4 tea spoon.
Salt -                              3/4 tea spoon (according to the taste)

Method - How to make Moong Dal Palak Recipe

First dry roast the Moong dal in a Wok and then let it rest for ten minutes.  Soak the dry roasted moong dal for half an hour in the water after washing it thoroughly with water.
Wash the spinach leaves twice and strain the water. Now chop the leaves with the help of a chopper or with a knife.
Make a paste of tomato, green chilli and ginger.
Heat ghee (Clarified butter) into the cooker and cumin seeds into it. Put turmeric powder, red chilli powder into the cooker once the cumin seeds turn brown. Stir with the help of a spoon and put tomato & ginger paste into it. Roast the masala until the oil separates. Put moong dal and spinach into the masala and roast for 2-3 minutes. Pour 2 small glasses of water and close the lid of the cooker. Pressure the cooker for upto 1 whistle. Turn off the flame and open the cooker once the pressure is over.
Moon dal with spinach is ready. Take it out in a serving bowl and pour 1-2 tea spoon ghee on the ghee and gar nish with coriander leaves. Serve the dal with naan, chapati and parantha.
(This recipe  was prepared by my little daughter Suhana who is only 10 yrs old. I am proud of my little chef)

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