Dal Palak ~ Spinach with Moong Dal

• Produce

  • 2 cups Baby spinach, organic
  • 1 tsp Cayenne / red chillie, powder
  • 1/2 tsp Coriander, Powder
  • 2 cloves Garlic
  • 1 Red onion
  • 3 Thai green chillies
  • 1 Tomato

• Baking & Spices

  • 1 Salt
  • 1/2 tsp Turmeric, powder

• Oils & Vinegars

  • 1 tbsp Oil

• Nuts & Seeds

  • 1 tsp Cumin seeds

• Other

  • ½ cup yellow moong dal

Found on cookingcurries.com

Description

Ingredients

• ½ cup yellow moong dal
• 2 –3 cups chopped Organic baby spinach
• 1 tbsp oil
• 2 cloves garlic, minced
• 1 tsp cumin seeds
• 3 Thai green chillies, sliced (use less to reduce heat)
• 1 red onion, chopped
• 1 tomato, chopped
• ½ tsp turmeric powder
• 1 tsp cayenne / red chillie powder
• ½ tsp coriander powder
• salt, to taste

Directions

• Wash and cook the yellow moong dal with about 2 cups of water until mushy. Keep aside.
• Heat the oil in a kadhai or heavy bottomed wide pan. Add the cumin seeds to it. Once they sizzle, add the onions, garlic and green chillies and sauté till the onions soften and turn to a light brown color. Now add the shopped tomato along with the turmeric powder, cayenne and coriander powder. Add salt. Sauté till the tomatoes soften.
• Add the spinach to the kadhai and let it wilt completely. Keep cooking for a couple of minutes more. Now add the cooked dal to this. Add more water, if needed. Cover and cook for a few minutes until the dal, spinach and the onion-tomato masala comes together.
• Serve hot with rotis or rice.