Moog Palak 

 मूग पालक


Cooked, tested and tasted by: Suvarna Deshpande 

Photo Credit: Suvarna Deshpande



Course: Savory varan (Daal)

Cooking time – 35 min.

Makes for six people


List of Ingredients: 

½ Vati Moong Daal (split with green chilka)

2 Vatis Palak (packed in the vati) (spinach)

5-7 methi seeds (fenugreek seeds)

Aamsul (soaked in water for about two hours)

Jaggery

Kala Masala (to taste, made as per recipe by Aai)

1 medium sized tomato finely chopped

For the tempering:

Oil (about 1Tbsp.)

Mohri (Mustard seeds)

Sabut Dhanay ( whole corriander seeds)

Kadi patta (Curry leaves)

Haldi (Turmeric)

Hing (Asafetida)

Red chili powder


Procedure:

1. Pressure cook moog dal with a few methi seeds.

2. Turn on the gas and put an appropriate vessel on it. 

3. Add oil in it. Let it warm up. 

4. Add mohri to it and let it crackle completely.

5. Then add dhanay and kadi patta. Mix till it changes color mildly. 

6. Add haldi, hing and red chili powder. Mix quickly.

7. Add chopped tomatoes and stir fry for five minutes till it loses shape. 

8. Then add chopped palak. Stir fry and cover it.

9. Open it often to mix and then close again.  

10. Stir fry till it shrinks in size and softens up. 

11. Then add the boiled moog daal to it and mix it.

12. Add aamsul, jaggery and kala masala. Mix well.

13. Add enough water to dilute it so that it is daal and not thick like pithala!

14. Bring it to a boil and taste it with a spoon. It should be tangy i.e. khatta meetha.

15. To get the right taste of tang you can add more of aamsul and jaggery.


Tips:

1. You can also add garlic and peanuts to the tempering - twist by Suvarna Deshpande.

2.      You can use the same recipe with toor daal also!

3. You can make simple moog daal with the same recipe. Just don’t add tomatoes and palak!


Note:

This daal is rich in fiber (due to the chilkas), high in protein and iron (palak). It is easy to digest, fast to cook and promotes good healthBest of all it is very tasty. So make it often!


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Comments

  1. Moog Palak is one of the favorite soup at my home specially during winter.
    I made Moog Dal many times before this recipe but it was not liked so much. I followed above recipe and specially small details - like add Methi seeds or Dhanay while tampering and Moong Palak turned out to be really flavorful.
    Now it is the favorite, feel warm and most important healthy soup at my home.
    So if you want something simple, flavorful and healthy option for your lazy evening – this simple recipe is must try recipe

    ReplyDelete
    Replies
    1. Glad to read your response to this post, Manjiri. This is one of my favorites too. As for dhanay and methi seeds, God is in the details!

      RD

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