Prep Time: 15 min (except washing time)
Cooking Time: 10 min
Serves: 3 to 4
- Fresh Palak (finely chopped) - 2 bunches
- Split yellow moong dhal (dry roasted) - 1/4 cup
- Onion (finely chopped) - 2 medium sized
- Tomatoes (finely chopped) - 3 small sized
- Coconut oil - 2 tsp
- Fresh grated coconut - 1/2 cup
- Cumin powder - 1 tsp
- Green chillies - 2 to 3
- Vegetable oil - 2 tsp
- Mustard seeds - 1/2 tsp
- Split urad dhal - 1 tsp
- Garlic pods (crushed) - 12 to 15
- Cumin powder / seeds - 2 tsp
- Separate palak leaves from the stalk; soak leaves in water; set aside for about 15 min.
- Rinse leaves in water for 3 to 4 times in order to discard impurities; chop finely; set aside.
- Dry roast split yellow moong dhal in a wok until light brown; allow to cool.
- Pressure cook dhal adding turmeric powder; give a standing time to pressure cooker; open lid & mash the hot cooked dhal with the help of a ladle; set aside.
- Grind the above mentioned ingredients to a smooth paste adding little water.
- Heat vegetable oil in a wok, add mustard seeds & let it splutter.
- Add split urad dhal, garlic pods, cumin powder and saute for a min or two.
- Add finely chopped onion & saute for 2 min.
- Add finely chopped tomatoes & saute for another 2 min.
- Add finely chopped palak; saute for a min; close with lid & cook for 3 to 5 min.
- Add mashed dhal, ground paste; close with lid; allow to boil for 3 min; switch off gas.
- Transfer contents to a serving dish; drizzle two tsp of coconut oil, combine & close with lid.
- Serve hot with steamed rice & ghee, sambhar sadam or rasam sadham; also serves best with chapathis, rotis & phulkas.