Palak In Muger Dal (Spinach In Moong Dal) Recipe - Cooking Index
Palak In Muger Dal (Spinach In Moong Dal) Recipe - Cooking Index
| 1 cup | 237ml | Yellow moong dal |
| 1 | Spinach - finely chopped | |
| 3 tablespoons | 45ml | Ghee |
| 2 teaspoons | 10ml | Panchphoran |
| 3 | Red chillies | |
| 1 | Bayleaf | |
| 1/2 teaspoon | 2.5ml | Turmeric powder |
| 1 teaspoon | 5ml | Red chilli powder |
| 1/2 teaspoon | 2.5ml | Amchoor powder |
| 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 1/2 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.
Source:
FF: Indian Lowfat Cooking,R.Razzaq (Mindy Mymudes) (Ari)
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