Am back after a well rested, rejuvenating Pongal break. Here in Vizag, we are enjoying the winter months. Pleasant cold weather calls for a comforting dal with hot rotis. I tried a different approach to prepare spinach and yellow moong dal away from the regular fare. I had a cup of coconut milk, left over, after preparing Poha Payasam which I decided to put to use. And it worked out nicely giving the dal a creamy texture and a rich flavor. A hearty bowl of dal with warm winter flavors. Delicious with warm rotis or hot rice.
Moong Dal Palak Recipe
Preparation: 10 mts, Cooking: 30 mts
Serves 4-5 persons
1 small cup moong dal/split yellow dal/pesara pappu, cooked over stove top till soft
2 cups chopped and tightly packed palakura/palak/spinach
1 onion, chopped
1 tomato, chopped
1 tsp ginger-green chilli paste
1/2 tsp red chilli pwd
1 tsp coriander pwd
pinch of cumin pwd
big pinch turmeric pwd
pinch of garam masala
salt to taste
1/2 cup thick coconut milk
1 1/2 cups water, approx
1/2 tsp cumin seeds
pinch of hing/asafoetida/inguva
1 tbsp ghee or oil
1 In a pressure cooker, add 1 1/2 to 2 cups of water and moong dal and pressure cook upto 2 whistles. If cooking over stove top, cook till the dal is almost cooked.
2 Heat ghee in a heavy bottomed vessel, add cumin seeds and as they splutter, add hing and stir fry for few seconds. Add the chopped onions and ginger-green chilli paste and saute for 3-4 mts.
3 Add red chilli pwd, turmeric pwd, coriander pwd and cumin pwd and combine. Add the chopped palak and saute for 5 mts. Add chopped tomato and saute for another 3 mts.
4 Add the pressure cooked dal along with salt and half a cup of water and combine. Add the coconut milk and garam masala and cook on slow to medium flame without lid for 15 mts or till you get the consistency of your choice.
5 Serve with rotis or white rice.