Methi Palak Dal
Vegan Indian green gram dal cooked with fresh fenugreek leaves and spinach
Servings 2
Calories 248kcal
Ingredients
- ¼ cup Moong Dal
- 1 tablespoon Oil
- ½ teaspoon Cumin
- ¼ teaspoon Mustard Seeds
- 3-4 Curry Leaves
- ½ small Onion chopped
- 3 small Green Chilies cut into small pieces
- 2 fat Garlic Cloves crushed
- 1 - 1½ teaspoon Salt
- Pinch of Turmeric
- ¼ teaspoon Chili Powder (optional)
- 1 cup Fresh Fenugreek Leaves chopped
- 1 cup Spinach chopped
- 1 cup Water
- 1 tablespoon Lime Juice
Instructions
- Wash and cook moong dal with ½ cup of water in a pressure cooker for 3 whites/hisses. Cooking in a saucepan will require more water.
- In a saucepan heat oil, add cumin, mustard seeds and curry leaves.
- When seeds splutter, add green chilies, onions and cook till onions are soft.
- Add fenugreek leaves, garlic and cook until fenugreek leaves wilt.
- Next add turmeric, chili powder if using, salt and give a good stir.
- Add spinach and cook for a minute or two till leaves wilt.
- Mash cooked dal and add to saucepan.
- Let everything blend together, cook for a minute or two.
- Add 1 cup of water and bring it to a boil.
- Cook until Spinach is cooked and dal reaches a desired consistency, about 5-10 minutes.
- Taste and adjust salt and chili powder.
- Squeeze ½ lime or 1 tablespoon of juice.
- Give a good stir, turn off the flame, cover and let it sit for few minutes before serving.
- Serve with rice rice or Indian flatbread.
Notes
- Variation - Substitute spinach + fenugreek leaves with any greens of choice or a mix of green leaves.
- Nutrition - Values are approximate values.
Nutrition
Calories: 248kcal | Carbohydrates: 31g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 3163mg | Potassium: 139mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1598IU | Vitamin C: 46mg | Calcium: 514mg | Iron: 4mg