Palak Moong Dal is a variation of Moong Dal with lots of palak to make it healthy and wholesome.
|Preparation Time:||25 minutes|
|Moong dal||1 cup|
|Palak (spinach) leaves||1/2 lb|
|Freshly blended Tomatoes||3/4 cup|
|Butter or Ghee (clarified butter)||1 tbsp|
|Jeera (cumin seeds)||3/4 tsp|
|Haldi (turmeric powder)||1/2 tsp|
|Red chilli powder (lal mirch)||1/2 tsp|
|Salt||1 1/4 tsp|
|Heeng (asafoetida)||A pinch|
- Pick moong dal to make sure there are no stones or dirt.
- Wash palak thoroughly. Sometimes it contains a lot of dirt. Chop it coarsely.
- Pour dal and palak in a sauce pan. Add salt, haldi powder and 4 cups of water. Cover it with a lid and cook.
- Once it starts boiling, reduce the heat. Sometimes a little froth boils over, don’t worry about it.
- Let it cook for about 20 minutes on low heat. Stir occasionally. Add more water if it starts to become too thick.
- Heat butter in a pan and add jeera seeds and wait till they puff up.
- Add chili powder and asafoetida till fragrant.
- Pour tomato puree and chopped green chilies. Saute till butter starts separating. Turn off the heat.
- Mix tomato mixture into the dal sauce pan and cook it open for one minute on low heat. Turn off the heat. Palak Moong Dal is ready.
- Serve it hot with Rice, Flat bread and Beans.
- To prevent butter from burning, add a few drops of oil while heating the butter.
- You may have to fine tune the duration of cooking because it depends on your stove. Basically dal should be pretty soft but the grains should still be visible after cooking.
- Dal always becomes thicker after it cools off. So adjust the water accordingly.
- If you don’t have spinach, you can always skip spinach.