BhavnaDal is a comfort food and by adding some leafy vegetables or other greens, it taste even more great. Moong daal or dahl palak curry is prepared with yellow lentil and spinach. Dash of coconut cream gives little variation than traditional dahl recipes.
Moong dal Palak Curry
Ingredients
- Moong Dal (Split skinless green gram- mung beans) – 1 cup
- Spinach leaves/Palak – 3 cups , chopped or add more or less according to your preference.
- Onion – 2 , chopped
- Garlic – 4 ,5 pieces crushed
- Ginger 1 inch piece
- Green chili -4 ,5
- Tomato – 2 ,chopped
- Turmeric powder – 1/2 tsp
- Cumin seeds (Jeera) – 1/2 tsp
- Garam masala – 1/2 – 1 tsp
- Coconut milk – 3/4 cup , medium thick (optional)
- Salt to taste
- 2 tbsp Ghee or oil
- A pinch of Asafeotida
- 2 cups water or as needed
Instructions
- In a pressure cooker or pot, heat up oil/ghee.
- Add cumin seeds, asafoetida, turmeric powder, ginger, garlic, green chili, onion and saute for little bit.
- Add salt.
- Add tomato and cook till tender soft.
- Add moong dal, water and cover the pressure cooker.
- Hear 3-4 whistles. Turn off the stove. Allow pressure cooker to cool down.
- Open pressure cooker when cool, turn on the stove again.
- Add spinach, coconut milk or cream, garam masala, water if needed and cook again.
- Serve hot with rice or roti.
Notes
If cooking in the open pot, it will take little longer to cook but moong dal cooks faster.
