Party On My Table

MOONG PALAK DAL ( Lentil with spinach)


 A great and tasty way to get spinach into your diet. Tasty and healthy and quick to make.
My kids love this dal with rice and fried fish.

Ingredients ( for four people)

150 grams of spinach
150 grams of moong dal
1 TBS ginger garlic paste
2 green chilies split
1/2 TS haldi
1/2 TBS aamchur powder
Juice from half a lemon or lime
Fresh coriander to sprinkle on top
Salt to taste.

Vagar or tadka
1 TBS ghee( clarified butter, or use oil)
3 dry red Kashmiri chilies
1/2 Ts rai seeds(mustard)
1/2 ts jeera seeds(cumin)
5 curry leaves
3 cloves of garlic chopped.

Method
Boil or pressure cook the moong dal with haldi and salt.
In a pot, heat some oil or ghee and fry the ginger garlic paste and slit green chilies.
Chop the spinach leaves, wash and add them in. Fry till a little wilted. Turn off stove.
In another pan, heat the ghee, add the rai and jeers seeds. When they crackle, add garlic, red chilies and curry pattas. Fry for a minute and then pour the vagar in the spinach.
When the dal is ready, pour it in the spinach. Add a little water if needed. Add the aamchur. Simmer for ten minutes. Taste for salt. Add lemon juice and sprinkle coriander.
Eat with roti or rice.