This was supposed to be the first post to be followed by the Palak Puri. But somehow it got first! Things always happen that way right. We plan something, and something else happens. Anyway how we cope with it and make the best, is the part of the game called life! Well, I guess I don’t need to go further into that topic. This Palak fantasy we indulge in goes back to those days before marriage. This was something that Amma used to make so very often. We used to ensure we had this on the table, at least once a week. That was the attachment we had with this dal.
But after marriage, things somehow changed. Since hubby dear used to prefer mostly spicy stuff, these dishes took a back seat. I always thought of making it, but it never somehow came around. Finally, we have reached a point, where everything gets accepted. You can say its time constraint or so many factors. The fact remains, we finally got to make this. This dal becomes more interesting when all you got to do is, pluck few leaves and your dinner is ready! This is what I did this Saturday. Not being sure what to prepare for dinner, I was walking with the kids in the backyard, when I suddenly happened upon these pots of spinach plants. They had bloomed well. And all those memories of Palak in Yellow Moong dal, was all I could remember.
I went back home with a handful of leaves. And finally, they danced a melody in the company of the lovely Yellow Moong dal! The dance of the youth all remembered again!
Spinach Leaves – about 10 – 15 medium leaves
Yellow Moong Dal – 1/2 cup
Garlic pods – 2
Onions – 1 small
Green Chillies – 3-4 nos
Salt to taste
Cumin Seeds – 1/2 tsp
Oil – 1 tsp
Method to prepare:
Pressure cook the moong dal till it’s half done. Take care you don’t overcook this.
Heat a pan with oil. Temper with cumin seeds. Once they start spluttering, roast the finely chopped garlic. Fry for 1 min, till they leave aroma. Then sauté finely chopped onions. The number of onions used can be less. Sauté till it’s pink.
Wash and chop the Spinach into fine pieces. Add these along with the slit green chilies, to the pan. Sauté well. This takes about 3-4 mins.
Then add the cooked Moong dal and add the required amount of water. Bring to boil. Adjust salt. Simmer for 5 – 10 mins. The dal should be of medium consistency as this is usually served with Pulka or chapatis.
If you feel the spice is not enough, you can add chili powder while it’s boiling. This tastes great with Pulkas. Though I served it with Rotis.