Moong Daal Palak
A short home-style guide to Moong Daal Palak. Basics like salt, oil, haldi, red chilli, cumin, garam masala, ginger-garlic, vinegar, chilli sauce and ketchup are assumed.
Ingredients
- Moong lentils (Moong daal)No moong lentils? Use another daal (cooking time changes).
- Spinach (Palak)No spinach? Use frozen spinach, methi or any leafy greens.
- Onion (Pyaz)No onion? Use spring onions, or a little onion powder (less depth).
Method
- Boil moong daal until soft, add chopped palak and cook 5 minutes.
- Finish with a tarka of onion, garlic and cumin.