Moong Palak ki Sabzi

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Matki Usal(Sprouted Matki or moth with spices), Spicy Chicken Chilli , ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Narthangai Pachadi

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Ingredients

  • 1/2 cup - whole green gram (moong), soaked in water for 30 minutes
  • 1 bunch - spinach, cleaned and chopped finely
  • 1 tsp - lemon juice
  • 1 - green chilli, slit vertically
  • 1/2 inch piece - ginger, grated
  • 2 flakes - garlic, crushed
  • 1 stalk - curry leaves
  • 1/2 tsp - turmeric powder
  • 1/2 tsp - coriander seed powder
  • 1/2 tsp - red chilli powder
  • 2 to 3 pinches - asafoetida
  • 1/2 tsp - cumin
  • 1/2 tsp - mustard seeds
  • To taste - salt
  • 1 tbsp - oil or ghee

How to Make Moong Palak ki Sabzi

  • Wash and drain spinach in colander and keep aside.
  • Boil moong dal, in plenty of water, till soft but not mushy.
  • Add spinach to the boiling moong and simmer, covered for 2-3 mins.
  • Take off fire and allow to cool a little.
  • Heat oil in a deep saucepan and add seeds. Allow to splutter.
  • Add curry leaves, asafoetida, ginger, garlic, chilli and stir fry for a minute.
  • Add all the other masalas, salt, 2 tbsps of water and stir to boil.
  • Add in boiled moong/spinach and stir gently.
  • If there is extra moisture, allow it to evaporate.
  • Let a little moisture be left behind. Do not make too dry.
  • Add lemon juice.
  • Pour into a serving dish, while piping hot.
  • Serve hot with rice, phulkas and bhakri.

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