Moong Palak Curry

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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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.

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