Palak Moong-Mogar ka Saag

Published On September 22, 2016
In Article
By Sandhya Harsh
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Prep Time
25 mins
Cook Time
10 mins
Difficulty Level
Beginner

Ingredients

Palak/Spinach - 250 gms
Moong Mogar/yellow split moong daal - 1/2 small cup
Salt, turmeric, coriander powder, red chili powder
Oil 1 tbspn or less
Asafoetida, Cumin Seeds
Dry Mango Powder or tomatoes

Instructions

Wash and soak Yellow split moong daal. Boil with water and cook until they turn tender soft but not mushy.
Drain extra water and keep it aside.
Wash and Chop palak.
Heat oil and add tadka of asafoetida and cumin seeds. Add chopped spinach and saute.
Add turmeric and salt. Stir and cook for 3-4 mins. When it turns little soft, add chopped tomatoes. Add red chili powder and coriander powder.
Mix all and add previously cooked moong daal too. Cook for 2-3 mins more.
If no/less tomatoes are added, then add amchoor powder and cook for a minute. When cooked, serve hot with roti/phulka/naan.
Note : you may not boil the moong daal earlier and instead add the soaked daal to the tadka instead of spinach. Cook with lid covered and add spinach after it gets almost 80% cooked.

Servings : 4
Ready in : 40 mins
Special Category : Healthy Food
Recipe Type : Dinner, Lunch

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Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.