Moong Dal palak
1/4 cup – moong dal/paasi paruppu
1 cup – palak leaves, tightly packed
1 – onion
1 – large tomato
3/4 tsp – ginger garlic paste
3/4 tsp – garam masala powder
5 to 6 – green chilli
1/4 tsp – sugar
1.25 tsp – salt
1 tsp – ghee
1 tsp – cumin
How to Make Moong Dal palak
Wash the palak and remove the stem.
Tear the leaf and take out the thick stem in the middle too, if possible, to make sure it gets cooked easily.
Fry palak in 1/2 a tsp oil, along with green chillies.
Pressure cook moong dal up to 3 whistles.
Fry the palak until it gets reduced in volume.
Cool down and grind with little water.
Heat kadai and temper with ghee and cumin.
Add finely chopped onions and fry till transparent.
Add ginger garlic paste and fry, until raw smell goes away.
Add chopped tomatoes, salt and fry until tomatoes turn mushy.
Add the ground palak, sugar and garam masala.
Fry for 2 minutes on medium flame.
Add cooked, mashed dal.
Mix well, add 1 cup water and let it boil for 4 to 5 minutes, or until you get a thick consistency.
Top with ghee if desired and serve hot, with steamed basmati rice and your choice of subzi.
You can have it with roti as well.
Recipe courtesy: Rak’s Kitchen