Spinach in Moong Dal

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Spinach (Vali bhaji in Konkani) is also one among the many greens available in the market. Its available most of the year except the 4 months when it rains. In fact palak though is very similar to spinach, in my part of the world, spinach is more readily available.

We prepare a number of dishes with spinach like paratas, spinach in coconut gravy and spicy spinach dish with garlic. Spinach in Moong Dal is a simple recipe but very delicious and tasty but not spicy. Even the kids would enjoy. Here it goes ! Spinach leaves

What you need to have:

1. Chopped Spinach 3 cups

2. Moong Dal 1/4 cup

3. Green chilly 2

Seasoning:

1. Garlic cloves As per taste

2. Red chilly 2

Ingredients of Spinach dish

What you do with you have:

1. Wash and cut spinach leaves to a fine consistency to match Moong Dal and set it aside. Also slit green chilly length wise and peal garlic cloves as well.

2. Wash Moong Dal thoroughly 2-3 times and soak it in water for about 10 minutes in cooker itself.

3. Add cut spinach and slit chilly to the soaked Moong Dal and cook it in cooker as usual till done.

4. On cooking transfer it to another bowl and bring it to boil adding sufficient quantity of salt on a medium flame stirring ocassionally.

5. Place a spatula with 3-4 teaspoons of cooking oil. On heating, crush garlic cloves and fry it till it turns brown. Add also red chilly pieces and fry it for a minute. Add the garlic seasoning to the cooked dal spinach mix.

Ready to serve dish is as shown in the image below and it goes very well with rice.

Ready to serve “Spinach in Moong Dal”

What to remember

1. Whenever cooked Moong Dal is to be heated care should be taken to see that it should be boiled on medium or even low flame while stiring all the time. The reason being that Moong Dal has the tendency to stick to the bottom and burn the dish very fast.

2. Stir well soon after seasoning and keep the lid closed so that the aroma of the seasoning is retained.

How long it takes: 45 minutes

Number of servings: 4-5

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3 thoughts on “Spinach in Moong Dal

    Palak Moongdal Masala « The Indian Food Court said:
    July 3, 2009 at 8:28 am

    […] variation on this dish which I put up earlier uses Vali Bhajji (Malabar Spinach/Basale […]

    Malabar Spinach « The Indian Food Court said:
    March 7, 2010 at 12:25 pm

    […] of dishes are prepared like the spinach in coconut gravy (Vali ambat in kankani) and Vali Bendi (Spinach in Moongdal) which I have already put up long ago.  Today I would like to put up Malbar Spinach Paratha which […]

    Moong dal Chakli | The Indian Food Court said:
    December 1, 2013 at 8:37 pm

    […] main ingredient in so many of the dishes – I have used them in Kosambari, Paratha, Idli and spinach curry etc. Today I would like to put up Moongdal chakli in which instead of the usual blackgram dal ( see […]

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