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Moong Palak Curry
Method
- Heat oil in a kadhai.
- Add the mustard seeds, jeera, methi, curry leaves and heeng.
- Now add onions and green chillies.
- Fry the onions till pinkish.
- Add ginger/garlic paste, tomatoes, turmeric, chilly powder, and salt.
- Fry till oil separates.
- Now add the palak cut thinly.
- After it is half cooked, add the soaked dal, and cook for 25 minutes with closed lid.
- After it is cooked, add grated coconut and garam masala.
- Garnish with coriander leaves.
- Serve hot with phulkas or paranthas.
- Also serve as side dish with plain sambar or rasam rice.
Ingredients:
4 tbsp - moong (yellow), soaked for 1 hour
1/2 kg - palak, cut thinly
3 - onions, cut thinly
2 - tomatoes, cut in small pieces
1/2 tsp - ginger, garlic paste
4 - green chillies, thinly cut
1/2 tsp - mustard seeds
1/2 tsp - jeera
1/4 tsp - heeng
1/2 tsp - turmeric
1/2 tsp - chilli powder
1/2 tsp - garam masala
1/2 cup - grated coconut
1/2 tbsp - refined oil
curry leaves, few sprigs
coriander leaves, for garnishing
4 tbsp - moong (yellow), soaked for 1 hour
1/2 kg - palak, cut thinly
3 - onions, cut thinly
2 - tomatoes, cut in small pieces
1/2 tsp - ginger, garlic paste
4 - green chillies, thinly cut
1/2 tsp - mustard seeds
1/2 tsp - jeera
1/4 tsp - heeng
1/2 tsp - turmeric
1/2 tsp - chilli powder
1/2 tsp - garam masala
1/2 cup - grated coconut
1/2 tbsp - refined oil
curry leaves, few sprigs
coriander leaves, for garnishing
