Prep Time: 5 minutes | Cook Time: 30 minutes | Total Time: 35 minutes
Course: Main | Servings: 4
Difficulty level: Easy
Ingredients
For the dal
- 70 g Mung dal, dhuli, raw
- 80 g Spinach / palak, raw, chopped
- 5 g Salt
- 2 g Turmeric / haldi
For the tadka
- 80 ml Cow Ghee
- 0 g Asafoetida (Hing)
- 3 g Onion, chopped
- 10 g Garlic, chopped finely
- 90 g Tomato, hybrid, raw, chopped
- 1 g Dried chillies
Instructions:
For the dal
- Wash moong dal and add it to a pressure cooker along with chopped spinach, turmeric and salt. Pressure cook the dal for 1 whistle.
For the tadka
- In a pan, heat ghee until nearly smoking. Add hing and cumin seeds and allow the cumin to crackle.
- Add onions and saute until golden, about 5 minutes.
- Add tomatoes, garlic and red chilli powder. Mix and allow to cook for 4-5 minutes on low-medium heat, stirring occasionally, until the tomatoes are cooked through and the oil separates.
- Add the cooked dal to the tadka and mix well. Bring to a boil and allow the dal to simmer on low flame for 2-3 minutes.
To serve
- Transfer cooked dal to a serving dish. Serve hot.
Nutrition (Per Serving)
Calories: 105 kcal | Protein: 4.5 g | Carbohydrates: 11.1 g | Fat: 4.2 g | Fiber: 2.6 g