2 cups Moong Dal
2 cups, cleaned, washed, finely chopped spinach
2 tsp Ginger Garlic Paste
Salt as per taste
1tsp Mustard Seeds
1tsp Cumin Seeds
1 tbsp oil
Pressure cook the dal and lightly mash them.
Cook the palak with enough water until the leaves start to wilt.
Heat oil in a pan over medium flame.
Fry the cumin seeds and mustard seeds for 20 seconds
Add the ginger garlic paste Saute for a minute.
Add the ground palak, cooked dal, salt.Stir and mix well.
Simmer for a few minutes and remove from flame.
Serve as a side dish to roti, chapati, naan or with rice.
Share on pinterest
Share on facebook
Share on twitter
Share on whatsapp
How useful was this post?
Click on a star to rate it!
Rated 4 based on 1 votes
Be the first to rate this post.