Palak Moong Dal
Prep time: 20 mins I Cooking time: 30 - 35 mins I Serving: 3 - 4

Ingredients for boiling dal :
1 cup / 200 gms Sabut Moong Dal, washed (Green Gram)
1 cup / 30 gms Spinach (washed & chopped)
2 cups / 450 ml Water
1 tsp Turmeric Powder
2 tsp Salt
Ingredients for Tadka / Tempering :
4 tbsp / 60 ml Desi Ghee / Clarified butter
7-8 Garlic Cloves, chopped 2-3 Red Chillies (dried & whole)
3 Onion, medium sized (chopped)
2 Tomatoes, medium sized (chopped)
1 Green Chilli (chopped)
1.5 tsp Red Chilli Powder (adjust to taste)
1 tsp Garam Masala Powder
2 tbsp Fresh Coriander, finely chopped
Method :
To the bowl add dal and wash well with water at least 2-3 times
To the pressure cooker, add washed dal + water + salt + turmeric powder & chopped spinach. Pressure cook for 5-6 whistles on medium heat and switch off the gas
Allow the pressure to release naturally. Open the pressure cooker and set aside
Heat the ghee/clarified butter in a deep pan/kadai, add chopped garlic and sauté for 3-4 mins on medium heat
To the pan add whole red chillies and stir for 1-2 mins
Next add chopped onions to the pan and sauté for 5-7 mins on medium heat
Once the onion turns light brown add chopped tomatoes and sauté for 4-5 min on medium heat until tomatoes gets soft and mushy
To the pan add green chillies and stir for 1-2 mins
To the pan add red chilli powder + garam masala powder and mix well
Add chopped fresh coriander leaves and stir for 1-2 minutes.
Adjust the salt level to your taste
To the pan add the boiled dal. Mix well and boil it for 5-7 minutes on medium heat. Turn off the flame
Time to taste:)
Serve hot with Chapati, steamed rice, achar & papad