Preparation time – 1 hour
Cooking time – 10 to 15 minutes
Serving -2
Ingredients:
Moong dal, skinless – 1 cup
Spinach (palak) – ½ cup
Tomato, chopped – 2 medium
Garlic paste – 1 Teaspoon
Oil – 2 Tablespoons
Cumin seeds – ½ Teaspoon
Curry leaves – 3 to 4
Green chilly, chopped – 1
Asafoetida (hing) – pinch
Turmeric powder – ½ Teaspoon
Red chilly powder – ½ Teaspoon
Salt to taste
Coriander powder – ½ Teaspoon
Garam masala – ¼ Teaspoon
Lemon juice – 1 Tablespoon
Chilly oil – for garnishing
Method:
Soak moong dal for 1 hour. Pressers cook with 2 cup of water for 2 to 3 whistle or till dal cook.
Heat oil in pan, add cumin seeds, garlic paste, green chilly, hing, sauté for 10 seconds.
Add curry leaves, tomatoes, chopped palak, salt and mix well. Cook for 3 to 4 minutes or till tomatoes soft.
Add turmeric powder, red chilly powder, coriander powder, garama masala, mix well.
Add cooked dal, if required then add water to adjust consistency of dal. Mix well. Cook for 5 to 6 minutes. Add lemon juice and mix well.
Take serving bowl, pour dal. Garnishing with onion rings and shredded spinach/palak. Pour some chilly oil and serve hot.