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Moong Palak ki Sabzi
Method
Makes: 3 servings
Shelflife: 1 day
- Wash and drain spinach in colander, keep aside.
- Boil moong in plenty of water till soft, but not mushy.
- Add spinach to boiling moong, simmer covered for 2-3 minutes.
- Take off fire, allow to cool a little.
- Heat oil in a deep saucepan, add seeds, allow to splutter.
- Add curryleaves, asafetida, ginger, garlic chilly, stirfry for a minute.
- Add all other masalas, salt, 2 tbsp. water, stir to boil.
- Add in boil moong/spinach, stir gently.
- If the is extra moisture, allow to evaporate.
- Let a little moisture be left behind, do not make too dry.
- Take off fire, stir in lemon juice.
- Pour into serving dish, while piping hot.
- Serve hot with rice, phulkas, bhakri, etc.
Makes: 3 servings
Shelflife: 1 day
Ingredients:
� cup whole green gram (moong), soaked in water for 30 minutes
1 bunch spinach, cleaned, chopped finely
1 tsp. lemon juice
1 green chilli slit vertically
�" piece ginger, grated
2 flakes garlic, crushed
1 stalk curry leaves
� tsp. turmeric powder
� tsp. coriander seed powder
� tsp. red chilli powder
2-3 pinches asafetida
� tsp. each cumin & mustard seeds
salt to taste
1 tbsp. oil or ghee
� cup whole green gram (moong), soaked in water for 30 minutes
1 bunch spinach, cleaned, chopped finely
1 tsp. lemon juice
1 green chilli slit vertically
�" piece ginger, grated
2 flakes garlic, crushed
1 stalk curry leaves
� tsp. turmeric powder
� tsp. coriander seed powder
� tsp. red chilli powder
2-3 pinches asafetida
� tsp. each cumin & mustard seeds
salt to taste
1 tbsp. oil or ghee
