Methi Palak Dal
by sonaprem
26 Jul 2011
This recipe has been viewed 15356 times
A delicious dal palak recipe with a blend of tuar dal along with chopped palak or spinach leaves. The fiber rich, iron dense and calcium rich dal palak are cooked with palak leaves and tempered with mustard and cumin seeds. The tasty dal palak is flavored with tomatoes, chili powder and jeera powder. Simply delicious!
Methi Palak Dal recipe - How to make Methi Palak Dal
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1 cup chopped spinach (palak)
1 cup chopped fenugreek (methi) leaves
1/2 cup chopped dill (shepu / suva bhaji)
100 gms whole moong
2 tsp chopped green chillies
100 gms blanched and chopped tomatoes
ginger (adrak)
3 garlic (lehsun) cloves
1/2 tsp turmeric powder (haldi)
1/4 cup chopped onions
1 tsp cumin seeds (jeera) powder
salt to taste
chilli powder to taste
2 tbsp ghee
Method
- Method
- Wash and soak the moong in enough water for a couple of hours.
- Drain and keep aside.
- Heat 1 tbsp ghee in a kadhai, add the onions and saute till the onions turn translucent.
- Add the ginger and garlic, mix well and saute till they turn soft.
- Add the remaining ingredients along with dal and little water and mix well.
- Cover tightly and cook on a sloe flame till the dal is becomes soft and quite dry.
- Remove from flame, add 5 tbsp of ghee over top before serving.
- Serve hot.
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