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Palak Moong Dal



Dal (Lentil) is one comfort food that I really love eating anytime of any day. It's so versatile, you can add anything you want in it and it promises to give you the same amount of comfort as a plain dal. Just some nice tadka and it's good to go. Personally this is a childhood dish that my mom used to make because I used to hate moog dal. I know! It's hard to believe, someone can hate dal. She used to make this amazing version of dal with palak (spinach) and coconut that I just fell in love with. I hope you will also love this version of my childhood dal and try it at home. 😊😊😊

SERVES: 4
 TIME TO COOK: 30 min
INGREDIENTS:
  • ¼ cup moong dal
  • 2 cup palak (roughly chopped)
  • 1 onion (finely chopped)
  • 4 cloves garlic (smashed)
  • 1 green chili (finely chopped)
  • ¼ cup grated coconut
  • 1 tsp mustard seeds
  • 1 tsp jeera
  • ½ tsp chili powder
  • 1 tsp haldi powder
  • ¼ cup boiled peanuts
  • salt
  • oil

 1. Roast and boil moong: First take a kadai and add the moong dal and dry roast it till it turns golden brown and gives off a sweet aroma. Once roasted, take a vessel and boil the dal till it's soft. Add little salt while boiling.
2. Prepare the tadka: Take a kadai, add some oil to it, once the oil heats add some mustard seeds and jeera. When it starts popping add the smashed garlic and green chili and stir it till it turns slightly brown. Now, add the chopped palak, haldi powder, chili powder and some salt and cook this till the palak reduces in size (approximately 2-4 min). Add the boiled dal to this and mix everything well and let it cook for 2-3 mins. Garnish this with some boiled peanuts and coconut. Mix it well into the dal.

 3. Plating: This dal can be enjoyed with hot chapatis or with some steamed rice and ghee on top.

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