Spinach with Moong dal sabzi
#week2of5 Palakh and mug ni dal nu #shak for #lunch. #mybestrwcipe. #healthy
I used to add dhanajeera, garam masala, and a bit of sweetness in this sabzi, but after trying this simplest recipe I realized that this sabzi in itself is tasty and flavorful. It doesn't require any other spices to enhance the taste.
Spinach with Moong dal sabzi
#week2of5 Palakh and mug ni dal nu #shak for #lunch. #mybestrwcipe. #healthy
I used to add dhanajeera, garam masala, and a bit of sweetness in this sabzi, but after trying this simplest recipe I realized that this sabzi in itself is tasty and flavorful. It doesn't require any other spices to enhance the taste.
Cooking Instructions
- 1
Soak mung Dal for 1/2 hour.
- 2
Heat oil, splatter jeera. Add asafoetida and turmeric followed by garlic paste. Fry a bit for 2-3 seconds.
- 3
Add Mungdal saute for 2-3 seconds. Add water till the level of mung Dal. Add salt and chilli powder. Cover and cook on low flame till the Dal is cooked 90%. You may add water in between if it is all evaporated.
- 4
Add spinach and tomatoes. Combine and cover again. Simmer till spinach and tomatoes are cooked and the sabzi has desired consistency. Serve with roti and rice.
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