an easy-to-make and nutritious one-pot recipe – yellow moong dal cooked with onion-tomato-spinach, tempered with jeera and flavoured with basic spice powders.
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1cupspinach leavespalak (or about 100 grams leaves), chopped
1onionchopped
1big tomatochopped
1teaspoonoil
1broken dry red chillideseeded
½teaspooncumin seeds/jeera
1green chillicut into 2 pieces
a pinch asafoetida/hing
1small piece gingergrated/finely chopped
2-3garlic cloveschopped
¼teaspoonturmeric powder/haldi
¼teaspoondhania powder/coriander powder
¼teaspoonjeera powder/cumin seeds powder
¼teaspoongaram masala
salt to taste
Instructions
Soak moong dal in water for about 10-15 minutes. Pressure cook the soaked dal in 1 cup water on high flame till 1 whistle and then reduce the flame and cook for about 10 minutes.
Heat oil in a non-stick pan and add dry red chilli and jeera.
Once it splutters, add green chilli, hing and chopped onions. Saute for about 2-3 minutes.
Now add ginger and garlic and saute for another minute.
Add chopped tomatoes and cook till tomatoes turns soft and pulpy.
Then add chopped spinach leaves and cook till spinach leaves shrink.
Add salt, turmeric powder, dhaniya-jeera powder, and garam masala and mix well. Saute for a minute.
Add cooked dal and mix well. Add 1 – 1.5 cups water and stir. Add water depending on the consistency you want. Boil the dal for about 2-3 minutes.
Serve dal palak with rice and phulka rotis/parathas.