Ingredients

• 4 tbsp - moong (yellow), soaked for 1 hour
• 1/2 kg - palak, cut thinly
• 3 - onions, cut thinly
• 2 - tomatoes, cut in small pieces
• 1/2 tsp - ginger, garlic paste
• 4 - green chillies, thinly cut
• 1/2 tsp - mustard seeds
• 1/2 tsp - jeera
• 1/4 tsp - hing
• 1/2 tsp - turmeric
• 1/2 tsp - chilli powder
• 1/2 tsp - garam masala
• 1/2 cup - grated coconut
• 1/2 tbsp - refined oil
• curry leaves, a few sprigs
• coriander leaves for garnishing

How to Make Moong Palak Curry

• Heat oil in a kadai. Add the mustard seeds, jeera, methi, curry leaves and hing.
• Now add onions and green chillies. Fry the onions till pinkish.
• Add ginger/garlic paste, tomatoes, turmeric, chilli powder, and salt.
• Fry till oil separates.
• Now add the palak.
• After it is half cooked, add the soaked dal and cook for 25 mins with closed lid.
• After it is cooked, add grated coconut and garam masala.
• Garnish with coriander leaves.
• Serve hot with phulkas or parathas or as side dish with plain sambhar or rasam rice.