Ingredients:
1 cup moong daal (split yellow mung beans)
3 cups water
2 cups fresh baby spinach leaves, washed and chopped
1 tablespoon ghee
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 small tomato, finely chopped
1 small onion, finely chopped
Salt to taste
Fresh cilantro leaves, chopped (for garnish)
Lemon wedges (optional, for serving)
Instructions:
Rinse the Daal: Rinse the dal under cold water until the water runs clear to remove any impurities and excess starch.
2. Cook the Daal:
In a large pot, combine the rinsed dal and 3 cups of water.
Bring to a boil over medium-high heat, then reduce the heat to low and simmer until the dal is soft and cooked, about 20-25 minutes. Stir occasionally and skim off any foam that forms on the surface.
3. Prepare the Tadka (Tempering):
In a small pan, heat the ghee over medium heat.
Add the cumin seeds and let them sizzle for about 30 seconds until they are fragrant.
Add the chopped onion and sauté until it becomes translucent.
Add the chopped tomato and turmeric powder. Cook, stirring occasionally, until the tomato softens and breaks down, about 3-5 minutes.
4. Combine Daal, Spinach (Paalak), and Tadka:
Once the daal is cooked, add the chopped spinach to the pot. Stir well to combine.
Add the tadka mixture to the pot with the daal and spinach.
Stir well and add salt to taste.
5. Simmer the Daal:
Let the daal simmer for another 5-10 minutes to allow the flavors to meld together and the spinach to cook down. If the daal is too thick, you can add a little more water to reach your desired consistency.
6. Garnish and Serve:
Garnish with chopped cilantro leaves.
Serve hot with steamed rice or roti. Optionally, serve with lemon wedges for a fresh, tangy flavor.
Comentários