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Palakura Pappu (palak Dal)

VIEWS 134

Energy (kcal) - 161

Protein (g) - 8

Carbohydrate (g) - 17

Fat (g) - 6

Khyati's Health-O-Meter Says:

Moong dal is already a nutrient-rich food. Palak takes up its nutritional value by adding more proteins, vitamins, fiber and minerals like iron, magnesium and potassium. Spinach is also a well-known source of energy that helps rejuvenate the body. Eating spinach on a regular basis could also help ensure sustainable weight loss.

INGREDIENTS:
  • Moong dal [raw] - 25 g 
  • Spinach leaves [chopped] - 1 cup
  • Onion [chopped] - 1 tbsp
  • Tomato [chopped] - 1 tbsp
  • Garlic cloves [minced] - 1 tsp
  • Green chili [minced] - ½ tsp 
  • Mustard seeds - ¼ tsp
  • Cumin seeds -  ¼ tsp
  • Red chillies [dried] - 1 no.
  • Curry leaves - 4 nos.
  • Asafoetida [hing] -  ¼ tsp
  • Coriander powder -  ¼ tsp
  • Cumin powder -  ¼ tsp
  • Turmeric powder -  ¼ tsp
  • Salt - as per taste
  • Oil - 1 tsp
  • Water - as required 

DIRECTIONS:
Step 1 Boil the dal with water and a little turmeric for 4 whistles in a pressure cooker. Wait for the pressure to release naturally. Set aside. Step 2 Heat oil in a pan and add in the mustard seeds, cumin seeds, dry red chilies, curry leaves, and asafoetida (hing). Let the mustard seeds crackle. Step 3 Add in the finely chopped green chilies, onion, and garlic. Saute till the onions are soft and slightly brown and the garlic is browned as well. Step 4 Once the onions are slightly brown, add in the chopped tomatoes. Add in the salt at this stage. Cook for 3-4 minutes. Saute till the tomatoes are cooked and mushy. Add in the sambar powder and the coriander powder. saute for a minute. Step 5 Add in the chopped palak and saute for 2-3 minutes until the palak is wilted and cooked well. Step 6 Add in the cooked dal and simmer for a couple of minutes. If the curry is very thick, dilute it with a little hot water. Step 7 Add in the ghee and mix well. The dal is ready. Step 8 Serve hot with rice.

Palakura Pappu (palak Dal) - BY KHYATI RUPANI

10 FEB 2018
VIEWS 134

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