Palak in Muger Dal (Spinach In Moong Dal)

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Palak in Muger Dal (Spinach In Moong Dal) Ingredients

1 c Yellow moong dal	1 Bayleaf
1 bn Spinach; finely chopped	1/2 ts Turmeric powder
3 tb Ghee	1 ts Red chilli powder
2 ts Panchphoran	1/2 ts Amchoor powder
3 Whole red chillies	Salt to taste

Instructions for Palak in Muger Dal (Spinach In Moong Dal)

Take wiped dal in a large heavy skillet. Roast dry dal stirring continuously, till golden. Add 3 cups water, bayleaf, and turmeric powder. Bring to a boil and simmer semicovered till dal is soft. Add more water if required. Add chilli powder, salt and spinach and cook further 10 minutes. Heat ghee in a small frying pan, add panchphoran and allow to splutter. Add whole chillies and pour over dal. Add 1/2 teaspoon amchoor (dried mango) powder. Stir gently. Serve hot with roti or rice. Note: To speed cooking one may use pressure cookers to cook dal much faster, but add turmeric and bayleaf in that too. Making time: 2 hours traditionally 30 minutes in pressure cooker Makes: 5 servings Shelflife: Refrigerate till required after cooking. Add panchphoran just be serving. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: SpinachCuisine: Uncategorized

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