Saag Moong Dal Recipe

step 1

• STEP 1.1place a vessel on the heat and add 200 gms moong dal. Dry roast, tossing continuously so that it doesn’t burn.

step 2

• STEP 2.2after roasting the dal, transfer it to a pressure cooker, add 1 cup water,½ tbsp chili powder, ½ tbsp turmeric (haldi) powder, salt to taste and mix together. Pressure cook for 2 whistles on medium heat. Turn off the heat and keep aside.

step 3

• STEP 3.3in a preheated pan add 2 tbsp oil, 1 sliced onion and saute till the onion is lightly browned.

step 4

• STEP 4.4then add 1 bunch washed and chopped saag leaves. Add salt as per taste. Not too much as salt has been added to the dal as well.

step 5

• STEP 5.5stir the leaves and onion together and cook on medium heat till the leaves wilt and cook. The quantity in the pan will reduce. This will take upto 4 or 5 minutes.

step 6

• STEP 6.6open the cooker and check the dal. Mash it slightly.

step 7

• STEP 7.7add the dal to the wilted saag leaves in the pan. Mix well. Rinse the cooker with a little water and add it to the dal and saag.

step 8

• STEP 8.8if the dal is very thick, add a few tbsp of water and cover and simmer on low heat for 5 minutes. Turn off the heat.

step 9

• STEP 9.9for the tadka, add 2 tbsp oil in a preheated pan, add ½ tbsp mustard seeds, ½ tbsp cumin seeds and allow to splutter. Add 2 dry red chillies and 5 whole cloves of peeled garlic. Saute for a few seconds till the aroma of the roasted garlic comes through. Do not burn the chillies.

step 10

• STEP 10.10pour his tadka over the saag moong dal and mix thoroughly.