Indian
Indian - Dals and Soups
Palak Moong Dal (Spinach Lentil Curry)
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 1 cup yellow moong dal
- • 4 cups chopped spinach
- • 2 tbsp ghee
- • 1 tsp cumin seeds
- • 1 onion, finely chopped
- • 3 garlic cloves, chopped
- • 1/2 tsp turmeric powder
- • 1 tomato, chopped
- • 1 tsp salt
Preparation Steps
1
Phase 1
Pressure-cook the moong dal with turmeric and 2 cups water until soft.
2
Phase 2
Blanch the spinach 2 minutes, refresh in cold water, and chop fine.
3
Phase 3
Heat the ghee, pop the cumin seeds, and fry the garlic and onion until golden.
4
Phase 4
Add the tomato and cook until soft, then add the dal, spinach, and salt.
5
Phase 5
Simmer 8-10 minutes and serve hot with rice or roti.