Moong Daal Palak

Spinach ( palak) is not only supper rich in iron ( remember Popeye eating palak and getting extra strong ),but supper versatile too.There are a large number of recipes to enjoy palak from creamy soup to yummy combos with veggies,daals ,meat and chicken.

Although thanks to freezers palak is available year round now but fresh palak taste absolute divine despite the fact that weeding,cleaning,washing ,chopping and boiling palak is quite a task.

Since winter is the best time to enjoy the freshest palak here is Moong daal palak which is one of the many yummy ways you can have this iron rich and healthy vegetable as the two perfectly compliment each other.



What You Need:

• Moong Daal : 1 cup ( wash and soak in water for at least an hour)

• Palak : 2 cups ( boiled)

• Onion : 1 medium ( chopped finely)

• Tomato: 2 small ( chopped finely)

• Salt: 1 tsp ( up to taste)

• Red Chili: 1 tsp ( up to your tolerance level)

• Turmeric : 1/4 tsp

• GG paste: 1 tbsp

• Water: 1.5 cup ( more if you want it a bit mushy)

• Oil: 1/2 cup

How To:

• Heat oil in a pan and sauté onions till golden brown. ( pic - 1 )
• Add in GG paste along with all the dry masala,cook for a minute. ( pic - 2 ) 
• Throw in tomatoes and cook till they turn mushy and you end up with a clingy gravy with the oil floating. ( pic - 3a and 3b )
• Add in the boiled palak ( pic - 4 )and sauté till the water dries out. ( pic - 5 )
• Finally add soaked daal and two cups of water.Mix well and let the water boil. ( pic - 6)
• As soon as the water start boiling ,lower the heat to medium ,cover and let cook till the water dries out.At this point the daal should be tender enough to eat and you should be able to see the oil oozing around. ( pic - 7 )
• Moong Daal palak is ready.
• Serve with plain boiled rice or buttered chapatti , a simple onion – tomato salad and raita. Enjoy!

Notes:
1. We like our Moong daal palak a bit mushy as you can see from the picture.. if you like it that way just increase the amount of water say 2 cups instead of 1.5.