| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Greek | Bawarch5 | 1 | servings |
INGREDIENTS
| 1 | c | Yellow moong dal |
| 1 | bn | Fresh spinach chopped fine |
| 1 | ts | Ginger grated |
| 1/2 | ts | Garlic grated |
| 4 | Green chillies | |
| 1 | tb | Coriander chopped fine |
| 1/2 | tb | Lemon juice |
| 1/4 | ts | Clove-cinnamon powder. |
| 1/2 | ts | Cumin and mustard seeds |
| Salt to taste | ||
| 2 | tb | Ghee |
INSTRUCTIONS
Wash dal and pressure till done. (Approx. 2 whistles will do) Cool and remove dal from cooker. Wash and drain spinach. Put half the spinach in a mixie, add 2 green chillies and blend. Heat 1 1/2 tablespoon ghee. Add seeds and splutter. Add garlic, ginger and chopped spinach. Stir. Add ground spinach. Fry for 2-3 minutes. Add dal and coriander. Bring to a boil. Do not overcook. Remove from heat. Heat remaining ghee in a small pan. Add clove cinnamon powder, remaining 2 chillies and pour over dal. Add lemon juice and salt. Stir well. Serve hot with rice or parathas. Variations: Use fenugreek (methi) leaves or other greens instead of spinach. Use any other dal of your choice instead of yellow moong dal. Making time: 30 minutes (excluding pressure cooking time) Makes: 4 servings Shelflife: Fresh and Piping hot Converted by MC_Buster. Converted by MM_Buster v2.0l.
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