Moong Dal Palak / Spinach and Lentil Curry Recipe

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I dont really make much of spinach esp when in india, cos the whole process is so tiresome and the end product is not my favourite hence neglected. But in here, the leaves are washed cut packed and sold so am happy to get my greens (still brat hates it!). I did make an attempt at my bro’s favourite type of keerai made with paruppu, but turns out this is more of an andhra style daal than a typical tamil recipe. check it out, healthy and yummy moong dal palak aka spinach dal recipe…`

Andhra-style Moong Dal Palak / Spinach and Lentil Curry Recipe

Ingredients
Spinach – 1/2 a bunch – cut and washed
Moong Dal – 1/2 cup
Onion – 1 medium sized
Tomato – 1 medium sized (optional)
Red Chillies – 2 to 3 dried
Mustard Seeds – 1/2 tsp
Jeera (Cumin Seeds) – 1/2 tsp
Turmeric Powder – 1/2 tsp
Garlic cloves – around 2
Oil/butter to saute
Salt to taste

Method
Splutter mustard seeds in little oil, saute garlic, jeera, chilliesand turmeric powder.
Add the onions, saute until golden brown, then the tomatoes if adding.
Boil moong dal separately and add to this mixture or you can soak the dal for an hour and add it to the pan with water, let it cook. (but then keep stirring so dal doesnt burn at the bottom).
Now add the spinach and salt, close with a lid and let it cook.
You may let it become thick if using as a side dish or leave the dal a bit liquidy if eating with rice.

You can make this with red lentils or even Toor Dal and add a garam masala /red chilli powder for a typical extra spicy Andhra Curry!