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Potato coins with cheese dip

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Moong Dal Palak

Moong Dal Palak is easy to make, a low calorie and highly nutritious recipe. Moong dal and spinach is a healthy and wonderful combination that provides you the dose of nutrients required in a day. This is one good way to include green leafy vegetables in your diet.

It is not only makes the dal interesting, but also increases it nutritional value. This kind of dal is perfect for your family and those kids who do not like to eat greens.

This is a perfect blend of moong dal, palak, tomatoes and spices. This is a very adaptable awesome dish and cooked in different ways with different lentils and different spices. You may use green moong dal or yellow moong dal. You may use a combination of some bits of methi, bathua and green peas which make this more healthy and delicious. This dish tastes best when served with rice and chapati. Try this healthy recipe and enjoy it.

Moong Dal Palak

Ingredients:

1 cup Green Moong dal
250 gm. Palak (Spinach)
2 medium sized Tomatoes
2 green chilli
1 inch long ginger piece
1 tsp kasuri methi
1 tsp Jeera (Cumin seeds)
A small pinch of heeng (Asafoetida)
1 tsp coriander powder
¼ tsp red chilli powder
¼ tsp garam masala
½ tsp amchoor powder
1 tbsp ghee
½ tsp haldi (turmeric powder)
Salt as per taste

Instructions:

Pressure cooking dal and palak-

Pick the fresh palak leaves. Wash very well with water and strain so that all dirt have removed.


Chop the leaves finely with the help of knife or chopper.
Take moong dal in a bowl. Wash thoroughly with water and soak for half an hour.
After that take palak and dal in a pressure cooker. Add turmeric powder, salt and 1 and ½ cup of water. Mix well. Cover with the lid, put the weight on. Turn the heat on high.
Let it cook for 5-6 whistles till dal cooked completely. Once the pressure is released, open the lid. Mash the dal and adjust the water consistency as your preference. Keep it aside.


Making Moong Dal Palak Recipe-

In a blender jar, cut tomatoes in four parts and add green chilli and ginger. Blend together to form a puree.


Heat oil or ghee in a pan and add hing along with Jeera (cumin seeds) into it. Let the cumin splutter.


Then add tomato and ginger paste. Fry tomatoes till oil releases. Add kasuri methi.


Now add coriander powder, red chilli powder and garam masala. Oil should start to leave the masala mixture. Mix well and switch off the flame.
Now pour this tampering into pressure cooked dal. Add amchoor powder and mix well.
Remove it to a serving bowl. Pour 1 -2 tsp. ghee on dal. Serve hot with jeera rice or plain rice and chapati accompanied with papad, pickle and salad.

Tips:

  • If you are using onion and garlic, add them in oil before tomato paste. Fry onion till they become translucent and raw aroma disappear.
  • You may add green peas. Wash and add them in pressure cooker with dal and palak..
  • Use fresh, washed and chopped methi leaves instead of kasuri methi. It make the dish delicious and healthy. Pressure cook them with dal and palak.
  • Use ghee for enhanced flavor and taste instead of oil.

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