Moong Spinach Curry

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Hard

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

Rate This Recipe

Ingredients

  • 1 cup - moong (washed and soaked in water for 30 minutes)
  • 2 cups - spinach finely chopped, washed and drained
  • 8-10 baby onions, peeled
  • 4 green chillies, slit lengthwise
  • 1 piece ginger, grated
  • 2 cloves - garlic, crushed or grated
  • 1/2 lemon juice, extracted
  • 1/4 tsp - garam masala powder
  • 1/2 tsp - coriander seed powder
  • 1/4 tsp - turmeric powder
  • 1/2 tsp - cumin seeds
  • 2-3 pinches asafetida powder
  • salt to taste
  • 1 tsp - wheat or maize flour
  • 2 tbsp - ghee

How to Make Moong Spinach Curry

  • Heat half the ghee in a pressure pan/cooker.
  • Add cumin seeds and asafetida, allow to splutter.
  • Add ginger, garlic, chillies, baby onions, stir.
  • Add drained moong, stir fry for 2-3 minutes.
  • Add all other ingredients, except leftover ghee, lemon juice and flour.
  • Cover cooker, allow to steam up to 2-3 whistles.
  • Cool and open cooker, stir in remaining ghee, flour and lemon juice.
  • Simmer over low heat for 3-4 minutes.
  • Serve hot with chapatits, rice or khichidi.

EXPLORE CATEGORIES