Categories
Healthy food

(196) Palak Moongdal

Ingredients

  • 1 bunch of Spinach (approx 250 gms.)
  • ½ cup Yellow Moongdal.
  • 1 tsp. Salt.
  • ½ tsp. Turmeric powder.
  • 2 cup water for cooking.
  • 2 washed kokam.
  • Tempering Ingredients (Vaghar)
  • 1 tbsp. Oil.
  • ½ tsp. Cumin seeds.
  • ¼ tsp. Asafoetida powder.
  • 8-10 Curry leaves.
  • 1 tsp. Ginger paste.
  • ½ tsp. Green chilli paste.
  • 1 tsp. Red chilli powder.
  • 1 tbsp. freshly chopped Coriander leaves.

Method

  1. Pluck leaves of spinach and discard stalks. Wash thoroughly, finely chop and keep aside.
  2. Wash Moong dal two times.
  3. Mix Moong dal, Spinach, Salt, Turmeric powder and water in pan and pressure cook upto 2 whistles.
  4. Arrange dal mix spinach pan at the bottom and kokam vessel on the top with 3 tbsp. water.
  5. Open the lid when pressure is released.
  6. Heat oil in nonstick pan or thick bottom pan.
  7. Add Cumin seeds and wait for crackling sound and add Asafoetida powder, Curry leaves, Ginger paste and green chilli paste. Stir quickly and add Red chilli powder and Coriander leaves. Saute for 10-15 seconds and pour dal-spinach mixture and kokam. Close the lid and simmer for 5 minutes on slow flame. Stir occasionally.
  8. Taste the dish before serving.
  9. Serve hot with steamed rice and Fulka roti or Bhakhri or Jowar roti or Bajra roti or as you desire.
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

One reply on “(196) Palak Moongdal”

Leave a comment