June 17, 2013


1  cup yellow moong dal

1 bunch fresh spinach chopped fine

1 tsp. ginger grated

1/2 tsp. garlic grated

4 green chillies

1 tbsp. coriander chopped fine

1/2 tbsp. lemon juice

1/4 tsp. clove-cinnamon powder.

1/2 tsp. each cumin and mustard seeds

salt to taste

2 tbsp. ghee


  • Wash and pressure cook dal in two cups water. Cool, remove, drain and keep aside the top water of dal.
  • Remove two tbsp thick dal and keep aside. Beat the remaining dal with a hand whipper, adding the water that was kept aside.
  • Crush the green chilli and ginger together. Make a paste of all the dry powders in 1/4 cup water.Keep aside.  
    Heat ghee in a saucepan and add the seeds. Add ginger garlic and stir. Add asafoetida, mint, masala paste and stir for a minute.
  • Add jaggery, tamarind water and stir. Allow to cook for 2-3 minutes. Add beaten dal. Boil for 6-7 minutes. Check taste for salt and spiciness.
  • Garnish with chopped coriander. To be served with hot steamed rice. 
  • To serve, place one serving of rice on a plate. Top with one tsp. of thick dal kept aside. Lace with 1/2 tsp. Desi ghee. Serve along with a serving of the dal.

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