Prep Time : 10 mins

 Cook Time : 20 mins
 Serves: 2-3
Ingredients needed

   Palak/spinach – washed and chopped – 2 1/4 cups
   Moong dal or tur dal or a mix of both – 1/4 cup
   Turmeric powder -1/4 tsp
   Chilli powder – 3/4 tsp
   Onion – 2 medium size
   Tomato -1
   Garlic – 4-5 cloves
   Ginger – 1 inch piece
   Green chilli -1
   Salt as needed

   For the seasoning

   Oil – 1 1/2 tbsp
   Mustard -1 tsp
   Jeera seeds -1 tsp
   Urad dal – 1/2 tsp
   Red chilli -1
   asfoedia -a pinch


Pressure cook dal with a pinch of turmeric powder for 3 whistles. Mash it well and keep it aside.
Wash, discard the thick stem and chop spinach finely.
Chop onions, tomato, ginger, garlic and chillies finely.


Keep all the ingredients ready including cooked tur dal. Pressure cook spinach for 1 whistle. After the pressure subsides, open and mash it well.
Heat oil in a pan or kadai, add the ingredients mentioned under seasoning in the same order and fry till urad dal turns golden brown.
Add onions, ginger, green chilli and saute till onions become light brown.
Add finely chopped tomatoes, turmeric powder, chilli powder and cook till tomatoes become mushy.
Then add the cooked palak, cooked dal, needed salt, mix well and bring everything to boil. Remove from fire and add a tsp of ghee.
Serve hot with chapati or hot steamed rice topped with a tsp of ghee.
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