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Name: Palak in Muger Dal (Spinach In Moong Dal)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 ts Panchphoran; 1 bn Spinach; finely chopped; 1/2 ts Turmeric powder; 1 ts Red chilli powder; 1/2 ts Amchoor powder; 1 c Yellow moong dal; 1 Bayleaf; 3 tb Ghee; Salt to taste; 3 Whole red chillies

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INGREDIENTS

2 ts Panchphoran
1 bn Spinach; finely chopped
1/2 ts Turmeric powder
1 ts Red chilli powder
1/2 ts Amchoor powder
1 c Yellow moong dal
1 Bayleaf
3 tb Ghee
Salt to taste
3 Whole red chillies

Servings

INSTRUCTIONS

Take wiped dal in a large heavy skillet. Roast dry dal stirring continuously, till golden. Add 3 cups water, bayleaf, and turmeric powder. Bring to a boil and simmer semicovered till dal is soft. Add more water if required. Add chilli powder, salt and spinach and cook further 10 minutes. Heat ghee in a small frying pan, add panchphoran and allow to splutter. Add whole chillies and pour over dal. Add 1/2 teaspoon amchoor (dried mango) powder. Stir gently. Serve hot with roti or rice. Note: To speed cooking one may use pressure cookers to cook dal much faster, but add turmeric and bayleaf in that too. Making time: 2 hours traditionally 30 minutes in pressure cooker Makes: 5 servings Shelflife: Refrigerate till required after cooking. Add panchphoran just be serving.

NOTES

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Palak in Muger Dal (Spinach In Moong Dal)

2 ts Panchphoran
1 bn Spinach; finely chopped
1/2 ts Turmeric powder
1 ts Red chilli powder
1/2 ts Amchoor powder
1 c Yellow moong dal
1 Bayleaf
3 tb Ghee
 Salt to taste
3 Whole red chillies

Take wiped dal in a large heavy skillet.    Roast dry dal stirring continuously, till golden.    Add 3 cups water, bayleaf, and turmeric powder.    Bring to a boil and simmer semicovered till dal is soft.    Add more water if required.    Add chilli powder, salt and spinach and cook further 10 minutes.    Heat ghee in a small frying pan, add panchphoran and allow to splutter.    Add whole chillies and pour over dal.    Add 1/2 teaspoon amchoor (dried mango) powder.    Stir gently. Serve hot with roti or rice.    Note: To speed cooking one may use pressure cookers to cook dal much  faster, but add turmeric and bayleaf in that too.    Making time: 2 hours traditionally 30 minutes in pressure cooker    Makes: 5 servings    Shelflife: Refrigerate till required after cooking. Add panchphoran just be  serving.

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Nutrition

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Serving Size: 1 Serving (47g)
Recipe Makes: 1 servings

Calories: 319
Calories from Fat: 316 (99%)

Amt Per Serving		% DV

	Total Fat 35.1g	47 %
	Saturated Fat 22g	110 %
	Monounsaturated Fat 9.1g
	Polyunsanturated Fat 1.5g
Cholesterol 91.6mg		28 %
Sodium 186.5mg		6 %
Potassium 91mg		2 %
Total Carbohydrate 2.6g		1 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 1.3g
Protein 0.8g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 319

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