Ingredients:
* 1 cup moong dal
* 3/4 teaspoon salt
* 2 cups of water
* 1 pound of spinach (can use frozen spinach)
* 1 onion red or yellow
* 1 tomato
* 2-3 Serrano peppers
* 1" piece of ginger
* 8 pods of garlic
* 1 tablespoon butter
* 1 table spoon oil
* 1 teaspoon cumin seeds
* 1/4 teaspoon asafetida
* 1 bay leaf
* 1 cup of crushed tomatoes or tomato puree from can
* 1 table spoon coriander powder
* 1 teaspoon cayenne pepper powder
* 1 teaspoon cumin powder
* 1 tablespoon mango powder
* 1 teaspoon turmeric powder
* 1 teaspoon garam masala
* 1 teaspoon ground black pepper
* 1 teaspoon crushed red pepper
* 1 teaspoon salt or to taste
* 1 cup of water
* 1/4 cup of heavy cream (optional)
Method:
* Wash moong dal, add 2 cups of water and salt and cook it in pressure cooker.
* Let the cooker cool when done, while you prepare the spinach and gravy sauce.
* Wash spinach and boil it in uncovered pot until tender (if you cover it the spinach will turn dark)
* When spinach is tender and cooked, drain all water and set aside to cool.
* Chop and coarsely grind onion, ginger, garlic, serrano pepper and tomato in food processor.
* Heat oil and butter in a pan.
* Add cumin seeds when oil/butter is hot, when seeds crackle add asafetida and bay leaf.
* Add chopped onion, garlic, ginger, tomato and chili paste.
* Saute until brown and all the water is gone.
* Add all the dry spices, stir and cook for few seconds.
* Add tomato puree or crushed tomato from can.
* Cook for 2 min, stirring occasionally.
* Add 1 cup of water and dal, cook for 1-2 min.
* Chop/grind the boiled spinach in food processor to desired consistency.
* Add chopped spinach to dal.
* Cook for 3-4 min.
* Add heavy whipping cream, stir and mix well.
* Serve hot with rice, chapati or Naan.
Hints/Suggestions:
* You can change the proportion of moong dal to spinach, that is you can add less spinach and more dal or vice versa.
* You can make Masoor palak (Lentil spinach) same way by substituting Moong dal with Masoor (lentils).
* To make it less rich and creamy you avoid adding heavy cream at the end.
Recipe and Photograph by Surekha.
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