Ingredients
•
|
Spinach, finely chopped
|
15-20 leaves
|
•
|
Split green gram skinless (dhuli moong dal)
|
3/4 cup
|
•
|
Turmeric powder
|
1/2 teaspoon
|
•
|
Asafoetida
|
a pinch
|
•
|
Oil
|
2 tablespoons
|
•
|
Cumin seeds
|
1 teaspoon
|
•
|
Garlic,chopped
|
6-8 cloves
|
•
|
Ginger,chopped
|
1 inch piece
|
•
|
Green chillies,seeded and chopped
|
2
|
•
|
Onion ,chopped
|
1 medium
|
•
|
Salt
|
to taste
|
•
|
Lemon juice
|
1 teaspoon
|
Method
Cook moong dal with half the turmeric powder and asafoetida till soft. Heat oil (or ghee) in a pan. Add cumin seeds, garlic, ginger, green chillies and sauté for one minute. Add onion and continue to sauté till onion gets lightly browned. Add spinach and sauté for half a minute. Add the remaining turmeric powder and stir. Add dal and mix well. Add one cup water and salt and stir. Add lemon juice just before serving.
Cook moong dal with half the turmeric powder and asafoetida till soft. Heat oil (or ghee) in a pan. Add cumin seeds, garlic, ginger, green chillies and sauté for one minute. Add onion and continue to sauté till onion gets lightly browned. Add spinach and sauté for half a minute. Add the remaining turmeric powder and stir. Add dal and mix well. Add one cup water and salt and stir. Add lemon juice just before serving.
For garnishing:
Heat ½ tsp of oil in a pan adds 1-2 whole red chill. Pour
this over the palak dal.
If you enjoyed reading this article, please consider sharing
it. Thanks.
www.thboxes.com
No comments:
Post a Comment