Palak Dal | Spinach Moong Dal | Keera Parrupu

Moong dal is my favorite lentil, it is so versatile and can be made into many varieties using multiple number of vegetable or plain with greens like how I have made it today. Lentils are high in fiber and protein, and low in fat. Eating lentils and other foods that are rich in soluble dietary fiber can help decrease high cholesterol.

I had used spinach leaves in this dal and it is really a great combination. Quick to make and easy to seve along with rice and any of your favorite veg or non-veg side. This is one staple side that appears on our lunch table almost every other week, I even alternate it using fenugreek/ methi leaves. You can also make it plain without any  greens/veg. One other thing I love about this dal is the yellow and green color :-).

Recipe Source ~ Own

Serves ~ 4

Cook & Prep time ~ 30 mins

Ingredients

Moong dal/ split yellow dal - 1 cup

Onion - 1 large, chopped

Tomato - 1 large, chopped

Garlic - 5 fat pods, chopped

Spinach/ palak - 1 big bunch, chopped

Green chili- 2 long slit

Red chilli powder - 1/2 tsp

Corriander powder - 1 and 1/2 tsp

Turmeric - 1/2 tsp

Salt- as required

Oil - 1 tbsp to temper

Ghee - 1 tbsp (optional)

Mustard seeds - 1/2 tsp

Whole jeera/ cumin - 1 tsp

Whole red chili - 2 

Curry leaves - 1 spring

Method

• Soak moong dal with little water for 20 mins, pressure cook it along with turmeric, salt, 2 cups water, 1 tbsp oil to 3 whistles and set aside
• In a kadai heat oil and ghee, add the mustard seeds let it splutter, then add the jeera, curry leaf, red chili and the garlic, once the garlic releases aroma add the onions, green chilli saute for 3-4 minutes until it turns transparent. Add tomatoes and cook until they become mushy (4 mins)
• Now add the chopped spinach leaves, red chilli, coriander powder and saute till they wilt and are cooked well. Now add the cooked dal with 1 cup water and let it come to a boil. Check for salt and spice.

Serve hot with white rice, roti or even idlies

Cooks Wisdom

- Do not over cook the moong dal, else the dal will not hold its shape and become too mushy.

- To reduce cooking time while the dal is pressure cooking, prepare the tempering and saute the onions and tomato

- You can add your favorite veg/ greens to this curry