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II Daal Palaak  II


  • 1 cup Moong Daal (uncooked)
  • 1 bunch of fresh Spinach (chopped)
  • 1 Onion sliced
  • 1 Tomato diced (optional)
  • 1tsp Ginger paste
  • 4-5 flakes Garlic paste
  • 3-4 Green chilies chopped
  • Coriander leaves finely chopped
  • 1tsp Cumin seeds (jeera)
  • 1/2 tsp. turmeric powder
  • Salt to taste
  • Red chili powder to taste
  • 2tbsp oil
  • 1/2tsp lemon juice
  • 1tsp Pure ghee (Desi ghee)


  • Cook the daal in 3 cups of water.
  • Wash and drain spinach properly.
  • Heat the oil in a pan and add cumin seeds and splutter. Add ginger - garlic paste and fry for a minute. Add onion and fry till light brown.
  • Now add spinach, cooked daal, tomatoes, coriander leaves, turmeric powder, salt and lemon juice. Boil for 5 minutes.
  • Just before serving, heat pure ghee in a small pan.
  • Hold the pan over bowl, add chili powder and immediately pour on the vegetable.
  • Caution: Don't allow chili powder to burn.


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