| 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
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