I usually keep a bag of spinach around in the house since there are so many delicious recipes that call for spinach! And if not that, the spinach leaves are a great addition to my lunch salad.

Moong dal is commonly found in most Indian kitchens. It is high in protein and easy to store (usually lasting for 6-8 months in an airtight container).

Moong dal Palak is a combination of spinach and lentils. The flavor comes from the spinach because the moong dal is added only to give the texture of a gravy/curry. It can be enjoyed with the rice or roti . I prefer to enjoy it with roti’s since Rahul loves to eat roti’s

A bag of spinach was lying around in my fridge, but I never got around to using it. So, I decided to make this simple and extremely satisfying meal.

Preparation Time: 20 minutes

Serves: 4 people

Ingredients:

• 1 tea spoon ghee /oil (optional)
• 2 dried red chillies
• 1/2 tea spoon Cumin seeds
• 1/2 tea spoon red chilly powder (adjust as per taste)
• 1/2 tea spoon coriander powder
• 1/2 tea spoon Salt (adjust as per taste)
• 1 bag of baby spinach (14.oz)( I prefer to use a prewashed bag of baby spinach)
• 1/2 cup moon dal
• 1 cup water

Directions:

1. Run your knife roughly over baby spinach and put it in to the pressure cooker.
2. Take the moong dal in a bowl, run it under water 2-3 times, drain the water and add it to the spinach in the pressure cooker, along with 1 cup of water and cook it up to 2 whistles.
3. Take a deep pan and heat the ghee in it. Add the dry red chillies and cumin seeds and let it cook until the cumin seeds are golden brown.
4. Now switch off the flame and quickly add the turmeric powder, chilly powder and coriander powder and the cooked dal mix (from the pressure cooker).
5. Then, switch on the flames and let the mix cook for a couple of minutes.
6. While serving sprinkle some chopped cilantro on the top of the dal, and serve it with roti’s . Enjoy!

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