Moong Dal With Palak is the healthy and tasty combination of Green Gram Lentil (Moong Dal) and Spinach (Palak). A best main course dish (dal recipe) can be served with jeera rice or plain chapatis / roti.

Preparation time: 15 minutes
Cooking time: 30 minutes
Servings: 4

Ingredients:

• 1 -1/2 cups split Green Gram Lentil (Moong Dal)
• 2 cup chopped Spinach (Palak)
• A pinch of a pinch of Sodium bi carbonate
• 1/4 tsp asafoetida (Hing)
• A pinch of Turmeric Powder (Haldi)
• 1-1/4 tsp Red Chili Powder (Lal Mirchi)
• 4-5 cloves garlic finely chopped
• 1 inch ginger finely chopped
• 2 tbsp fresh cream
• 2 tbsp unsalted butter
• Salt to taste

How to make Moong Dal with Palak:

1. Wash the dal thoroughly in normal running water and soak for about 30 minutes.
2. Boil it in the same water with some salt, for 4 whistles and keep aside.
3. Boil the spinach leaves in some water by adding sodium bi carbonate.
4. Cook for 2-3 minutes over high flame until the leaves are cooked.
5. Drain the leaves, cool down for sometime and then grind in a blender.
6. Remove and set aside.
7. Open the pressure cooker and keep dal on medium high flame.
8. At this moment, mix the salt and spices in cooked dal.
9. Add some water and mash the dal completely.
10. Transfer cooked dal to a deep pan and add the spinach paste.
11. Mix very well and cook it on medium flame for 4-5 minutes.
12. In a saucepan, melt the butter and add ginger and garlic.
13. Saute for few seconds until light brown in color and then add asafoetida.
14. Add the mixture into dal and garnish with fresh cream.
15. Serve hot with jeera rice or Indian chapatis / roti.