Monday, October 14, 2013

Mung daal Palak (Mung bean with spinach) Curry

Mung daal is considered Nirdosh (निर्दोष) in Ayurveda means it as no harmful property and very healthy for body and soul. Mung beans can be used as a whole, split or after removing skin.  It is used as an ingredient in both savory and sweet dishes.

Here we will prepare Mung daal Palak curry

Ingredients required

Mung daal split yellow ½ cup

Spinach fresh 1 small bunch
Onion 1 small

Green chili 2 no

Garlic cloves 3 no
Tomato 1 small (optional)

Lemon juice 1 tea spoon
Turmeric powder, coriander powder, cumin seed mustard seeds each ¼ tea spoon

Asafoetida a pinch
Cooking oil 1 table spoon

Salt according to taste.


Wash mung daal thoroughly and sock in water.

Wash spinach, chili and tomato. Chop spinach, onion, tomato and chili saperately. Crush garlic cloves.

Heat oil in pressure cooker add cumin, mustard seed and asafoetida stir well to avoid burn, now add chopped onion and chili and crushed garlic, cook till onion becomes brown and then add chopped tomato, turmeric and coriander powder and salt. Stir well.

Add socked mung daal and chopped spinach add about one and half cup water to cook. close the lid of cooker and allow it to cook on medium flame for about 15-20 min.

Garnish with fresh coriander leaves, add lemon juice and serve with rice or chapati.



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