Do you know that spinach (palak) is a superb supply of iron. And moong dal is tremendous excessive in protein. Collectively, when mixed in a single dish, these two elements create a wholesome and nourishing Indian dinner recipe. This wholesome palak moong dal will be ready in simply half-hour.
How? ‘Or’ What? By cooking it in a strain cooker. Serve it with scorching phulka or take pleasure in it as a meal in a casserole dish. Both means, palak moong dal tastes completely scrumptious and scrumptious.
Lentils are an awesome supply of protein and make an awesome, wholesome dinner. With the addition of seasonal greens, the straightforward dish turns right into a wholesome and highly effective dinner recipe concept. This dish is simple to digest and excellent for kids too. For individuals who are allergic to gluten, this can be a nice wholesome Indian dinner recipe.
And you’ll be shocked to know that no onions, tomatoes or garlic are added to it. And but, it is so good. A easy ghee quenching makes it beautiful. Whereas moong dal palak will be ready in a lot of methods, it’s a wholesome model of the dish. Be sure to do not overcook the dal or spinach leaves as this can kill all of the vitamins within the dish.
Cooking time: half-hour
1 cup of yellow moong dal
1 bunch of finely chopped spinach or about 2 cups of spinach (Palak)
1 inexperienced chilli
1 tablespoon of grated ginger
Salt to style
1 teaspoon of floor purple pepper
½ teaspoon floor turmeric
1 tablespoon of ghee
A pinch of asafoetida (hing)
1 teaspoon of cumin seeds
Juice of 1 lemon
Recent coriander leaves
Cooking mode :
Soak the inexperienced moong dal in sufficient water in a bowl for quarter-hour and drain.
Cook dinner the dal underneath strain with 4 cups of water, salt, ginger and inexperienced chili.
Cook dinner 1 to 2 whistles over low warmth. Let the steam escape naturally from the strain cooker.
Warmth the ghee in a saucepan. Add the cumin seeds and the hinge. Cook dinner for a second.
Add the chopped spinach and prepare dinner till tender.
Pour the cooked dal into the pan and stir to mix. Simmer 10 minutes.
Add the spices, style and regulate the quantity of salt.
If the consistency is simply too thick, add a little bit water.
Drizzle with lemon juice and garnish with contemporary cilantro.
Serve scorching, wholesome palak moong dal.