palak ki dal recipe /dal palak with moong dal
Ingredients
- Moong dal yellow/pasiparuppu - 1/2 cup
- Palak/spinach - 1 hand full cleaned and chopped leaves alone
- Salt to taste
- Turmeric powder - 1/2 tsp
- Green chillies/pacha milaga - 2-3 chopped or slit
- Jeera/jeeragam - 1 tsp
- Chopped big onions - 3-4 tbsp
- Finely chopped ginger - 3/4 tbsp
- Finely chopped garlic - 3/4 tbsp
- Asafoetida - 1/2 tbsp
- Castor oil/velakennai - 1/2 tsp optional
- Ghee - 1 tsp
- Oil - 1 tsp
Instructions
- Wash moong dal and pressure cook by adding water and castor oil and keep them ready.
- Clean the leaves with water and chop them finely.
- Keep a kadai with oil add cumin seeds,when it pops add onions with green chillies.
- Saute till transparent and add hing water.
- Add chopped ginger and garlic and stir.
- Add spinach leaves with needed salt and turmeric.
- Let it cook for 2-3 minutes,it leaves water by itself.
- Now add cooked dal and some water to bring to a gravy consistency.
- Let it boil till all the rawness goes off.
- Switch off and add lemon juice.
- Add ghee.
- Serve hot with chapati,phulkas and even rice.
Notes
Adding a dollop of ghee is optional.
Even if you want you can substitute tomatoes with lemon juice.
You can keep the gravy thick or thin as you want it to be.
Instead of moong dal you can use toor dal too.
Even if you want you can substitute tomatoes with lemon juice.
You can keep the gravy thick or thin as you want it to be.
Instead of moong dal you can use toor dal too.