Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Yellow moong dal |
| 1 bunch | Spinach; finely chopped |
| 3 tablespoons | Ghee |
| 2 teaspoons | Panchphoran |
| 3 \N | Whole red chillies |
| 1 \N | Bayleaf |
| ½ teaspoon | Turmeric powder |
| 1 teaspoon | Red chilli powder |
| ½ teaspoon | Amchoor powder |
| \N \N | Salt to taste |
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.