Moong Dal with Palak
|Moong dal||1 Cup (16 tbs)|
|Chopped spinach||1 Cup (16 tbs)|
|Tomato||1 , chopped|
|Methi leaves||2 Teaspoon|
|Ginger garlic paste||1⁄2 Teaspoon|
|Onions||1⁄2 Cup (8 tbs)|
|Mustard seeds||1⁄2 Teaspoon|
|Cumin seeds||1 Teaspoon|
Soak a cup of Moong Dal in water & keep aside for 3 hours.
Wash & Drain Spinach & chop it finely (chopped frozen spinach is also a good option).
Heat oil in a skillet. Add mustard seeds, when they splutter, add cumin seeds.
Add chopped onions, ginger garlic paste & saute until onions turn slightly brown.
Add chopped tomato & mix well. Cover with lid until tomato turns tender.
Add chopped spinach & mix well.
Drain the excess water from the soaked moong dal & add dal to the spinach. Add few methi leaves. Sprinkle dhaniya powder.
Add turmeric powder, chilly powder & salt as per taste.
Mix well & fry until the palak gets roasted well & dal turns golden brown
Serve Hot with Rotis.