Ingredients:
- 1 cup split moong dal (yellow lentils) (You may also use other lentils like arhar or masoor)
- 2 cups spinach (palak), washed and chopped
- 1 medium onion, finely chopped
- 2 tomatoes, finely chopped
- 1 green chili, chopped (adjust to taste)
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1/2 teaspoon asafetida (hing)
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt to taste
- 2 tablespoons oil or ghee
- Water for cooking
- Fresh coriander leaves for garnishing
Method:
1. Wash the moong dal thoroughly and soak it in water for 30 minutes. Drain the water and set aside. Pressure cook with salt and turmeric.
2. In a kadai, heat oil or ghee. Add cumin seeds and asafetida. Let them splutter.
3. Add chopped onion and sauté until they turn translucent.
4. Add ginger-garlic paste and green chili. Sauté for a minute until the raw smell disappears.
5. Add chopped tomatoes and cook until they become soft and the oil starts to separate.
6. Add cumin powder, coriander powder, and salt. Mix well.
7. Add the chopped spinach. Stir fry, then add the boiled dal. You may also add frozen green peas at this point.
8. If the dal is too thick, add more water and adjust the consistency according to your preference.
9. You may add garam masala and more slit green chilies or tadka using ghee, cumin seeds, and Kashmiri mirch powder to make it even spicier, and let the dal simmer for a few more minutes.
10. Garnish with fresh coriander leaves before serving.
Your Moong Dal Palak is ready to be enjoyed with rice, roti, or naan!
Note: Cooking times may vary based on the pressure cooker and stove type, so adjust accordingly.
