Tuesday, 19 January 2016

Palak Moong Dal Curry

Palak Moong Dal Curry, this recipe is similar to the dal curry that we make for chapati. We will be adding palak and little tamarind extract to the curry. This dish will taste good with both steamed rice and chapati/roti. We can make palak Dal using toor dal also but the preparation will be little different. I will post that recipe separately. You can also grind and add the palak if you like that way.

Palak Moong Dal Curry

Preparation Time:20 minutes | Cooking Time : 15 minutes | Serves: 4 

Palak - 1 Bunch
Moong Dal - 50 gm
Onion - 1 No.
Tomato - 1 No.
Cumin Seeds - 1/2 tsp.
Garlic - 5 Cloves
Turmeric Powder - 1/2 tsp.
Green Chili - 2 No.
Garam Masala - 1/4 tsp.
Red Chili Powder - 1/4 tsp.
Tamarind Extract - 1 tbsp.
Oil - 1 tsp.
Salt to taste

For Seasoning
Mustard Seeds - 1/4 tsp.
Cumin Seeds - 1/4 tsp.
Shallots - 5 No.
Asafoetida - a pinch
Ghee - 1 tsp.

1. Keep all the ingredients ready to make the curry.
a. Wash and chopped the palak
b. Pressure cook the moong dal along with cumin seeds, garlic cloves and turmeric powder for 3 whistles.
c. Finely chop the onion and tomaotes.
d. Slit the green chilies
2. Heat oil in a pan and add the chopped onions and slit green chilies. Saute till the onion turns transparent.
3. Add the chopped tomatoes and saute for a minute. Add in the turmeric powder, chili powder and garam masala and cook till the tomatoes are soft and mushy.
4. Add the chopped palak and mix well. Cook till the palak shrinks.
5. Add the cooked dal and mix well. Bring to boil and add in the tamarind extract.
6. Cook till the raw smell of tamarind vanishes and switch off the flame. Temper it with the ingredients listed under "For Seasoning" and add it to the curry.
Palak Moong Dal Curry is ready to serve with hot steamed rice or roti/chapati.

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