Palak in muger dal (spinach in moong dal)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Yellow moong dal |
| 1 | bunch | Spinach; finely chopped |
| 3 | tablespoons | Ghee |
| 2 | teaspoons | Panchphoran |
| 3 | Whole red chillies | |
| 1 | Bayleaf | |
| ½ | teaspoon | Turmeric powder |
| 1 | teaspoon | Red chilli powder |
| ½ | teaspoon | Amchoor powder |
| Salt to taste | ||
Directions
Take wiped dal in a large heavy skillet.
Roast dry dal stirring continuously, till golden.
Add 3 cups water, bayleaf, and turmeric powder.
Bring to a boil and simmer semicovered till dal is soft.
Add more water if required.
Add chilli powder, salt and spinach and cook further 10 minutes.
Heat ghee in a small frying pan, add panchphoran and allow to splutter.
Add whole chillies and pour over dal.
Add ½ teaspoon amchoor (dried mango) powder.
Stir gently. Serve hot with roti or rice.
Note: To speed cooking one may use pressure cookers to cook dal much faster, but add turmeric and bayleaf in that too.
Making time: 2 hours traditionally 30 minutes in pressure cooker Makes: 5 servings
Shelflife: Refrigerate till required after cooking. Add panchphoran just be serving.
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