HEALTHY RECIPE : MOONG DAL - SPINACH CURRY

HEALTHY  RECIPE : MOONG DAL - SPINACH CURRY

*FOR MOONG DAL :

 1 CUP SPLIT GREEN GRAM ( DHULI MOONG DAL )

1. 1/2 TSP. OIL FOR DAL TADKA

1/2 TSP. CUMIN SEEDS

PINCH  HING ( ASAFOETIDA )

1 TBSP. RED CHILLI + GARLIC CHUTNEY - PASTE

1/2 TSP. TURMERIC POWDER

1 TBSP. JEERA - DHANIYA POWDER

1/2 TBSP. RED CHILLI POWDER

4-5 TBSP. WATER

SALT AS PER TASTE

1/2 TSP. SUGAR (OPTIONAL)

2 TOMATOES - CHOPPED

* FOR SPINACH :

1 SMALL BOWL SPINACH  - BOILED, THEN FINELY CHOPPED OR CRUSHED

1 TBSP. OIL FOR TADAKA

PINCH HING

PINCH RED CHILLI POWDER

SALT AS PER TEST

2 TBSP. WATER

1/2 TSP. GARAM MASALA

1 STRING CURRY LEAVES

*
HEAT THE OIL IN A PRESSURE COOKER AND ADD THE CUMIN SEEDS.
WHEN THE SEEDS CRACKLE, ADD THE HING AND CHOPPED TOMATOES.
SLOW THE FLAME.
ADD THE  RED CHILLI POWDER, TURMERIC POWDER, DHANIYA - JEERA POWDER, RED CHILLI - GARLIC CHUTNEY, SALT AND  SUGAR.
MIX WELL AND SAUTE TILL BEING JUST LIKE GRAVY.
ADD MOONG DAL AND MIX WELL.
THEN ADD WATER TO COOK MOONG DAL.
COVER WITH LID AND PRESSURE COOK FOR 3 WHISTLES.

*
 MAKES SPINACH :

HEAT THE OIL IN A NON STICK PAN ON SLOW FLAME.
ADD HING AND RED CHILLI POWDER.
THEN ADD BOILED, FINELY CHOPPED OR CRUSHED SPINACH, SALT AND GARAM MASALA.
ADD WATER IN IT AND MIX WELL. COOK FOR 1-2 MINUTES.
ADD MUNG DAL AND MIX WELL WITH COOKED SPINACH.
COOK FOR ONE MORE MINUTE.
GARNISH WITH CURRY LEAVES.
SERVE HOT WITH PARATHAS, ROTI OR RICE.