Spinach Moong Dal is one of the favorite dishes of Sanvi. I used to feed this dal right from when she was 1 year old. I add few drops of ghee in it. When she eats it well, I’ll have an ultimate satisfaction that Sanvi has eaten a healthy food. The dal is also very easy to make.
The ghee enhances the flavor. It goes along well with rice and Chappathi. I make spinach recipes often, and this dal is also a favorite recipe of my family. I learned it from my Bangalore friend who loves this dal so much. She taught me this recipe when I asked her some ideas for Sanvi’s lunch.
Preparation Time. 10 minutes
Cook Time. 20 minutes
Recipe Cuisine. Indian
Recipe Category. Main Course
Yellow moong dal (pasiparuppu) – 1 cup
Chopped ginger (enji) – 1 tablespoon
Minced garlic (poondu) – 1 tablespoon
Spinach (pasala keerai) – 1 bunch
Asafoetida (perungayam) – a pinch
Turmeric powder (manjal thool) – 1/2 teaspoon
Chilli powder (milaga thool) – 1.5 to 2 teaspoons
Ghee – 1 tablespoon
Salt – as desired
Fresh cream – 2 teaspoon (optional)
Note. The ingredients shown will vary with the original quantity.
1. In a pressure cooker, cook Yellow moong dal (pasiparuppu) using 3 cups of water.
2. In a pan, heat Ghee and add chopped spinach. Fry for two minutes and then switch off the stove. Let it cool down.
3. Grind the spinach in a blender/mixie by adding little water to form a paste. In the same pan, add Ghee and chopped ginger and minced garlic.
4. Then, add the cooked Yellow moong dal (pasiparuppu) and little water. Now add spinach paste, asafoetida (perungayam), turmeric powder, chilli powder, salt and fresh cream (optional). Cook for five minutes.
Now, Spinach Moong Dal is ready!
Serve. Rice and Chappathi