Flavour Diary: Palak Moong Dal Fry | Vegetarian Curry

Spinach is wonder green which is very low in calories and fats and its leaves hold good amount of soluble dietary fiber.The health benefits of spinach include improved eyesight, healthy blood pressure, stronger muscles, the prevention of age-related macular degeneration (AMD), cataracts, atherosclerosis, heart attacks, neurological benefits, bone mineralization, anti-ulcerative and anti-cancerous benefits, skin protection, healthy fetal development, and boosted growth for infants.
Spinach is native to the Middle East, and was cultivated in Persia thousands of years ago. From there, it was brought east into China, approximately 1,500 years ago. It made its way into Europe a few hundred years later and quickly became a staple in a number of cultural cuisines. It can be eaten raw as a part of many salads, and it can also be cooked or sauteed down into a reduced form. This can be eaten as a side dish vegetable, or included in a number of recipes for soups, stews, and casseroles.
Spinach is one of the commonly used leafy veggie in my kitchen...Spinach is such a versatile veggie that we can combine it lamb (Palak Ghost) or with lentils (Palak Lobia) or you can use it in fritters (Spinach Oats Pakora) or along with cottage cheese (Palak Paneer) or in dips.
Todays recipe is one common recipe with spinach which i cook now and then, it's easy, no stress, tasty and goes well with both rice and roti's. With no further delay lets check the Ingredients and process.....
You might be interested in other Everyday cooking curries and here are few to list

Potato with Onion Fry

Bhindi/Okra Fry

Cabbage Carrot Kofta Curry

Spinach Info is from here
Level: Easy
Total time: 30 mins
Soaking time: 3-4 hrs
Serves: 2-3
1 Cup: 250ml

Ingredients

Spinach/Palak : 200 gm
Yellow Moong Dal: 1/2 cup
Onion: 1 medium
Garlic Pods: 2
Cumin seeds: 1 teaspoon
Chilli powder: 1 teaspoon ( to taste)
Cumin Powder: 1/4 teaspoon
Turmeric Powder: 1/8 teaspoon
Oil : 2 tablespoon
Salt to taste

Directions

Preparations:
Soak Moong Dal for 4-5 hrs.
Chop Onion and spinach.

method:

Take a pan add oil, when it is warm add cumin seeds and add Onions,Chopped Garlic, salt and fry until transparent.

Add drain soaked Moong Dal,turmeric,chilli powder and fry for a minute and then add 3/4th cup of water and cook on medium flame until Dal is cooked and now it's time to add the chopped spinach.

Add roasted cumin powder and stir fry on medium flame until spinach is cooked.