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| Recipes for 6 Oct 2015|
|Cuisine : Bengal Cuisine|
|Spinach in Moong Dal|
1 cup yellow moong dal
1 bunch spinach, finely chopped
3 tbsp. ghee
2 tsp. panchphoran
3 whole red chillies
1/2 tsp. turmeric powder
1 tsp. red chilli powder
1/2 tsp. amchoor powder
salt to taste
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 tsp. 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.
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