Ingredients:

• 4 tbsp – moong (yellow), soaked for 1 hour
• 1/2 kg – palak, cut thinly
• 3 – onions, cut thinly
• 2 – tomatoes, cut in small pieces
• 1/2 tsp – ginger, Garlic paste
• 4 – green chillies, thinly cut
• 1/2 tsp – Mustard Seeds
• 1/2 tsp – Jeera
• 1/4 tsp – Hing
• 1/2 tsp – Turmeric
• 1/2 tsp – chilli powder
• 1/2 tsp – Garam Masala
• 1/2 cup – grated Coconut
• 1/2 tbsp – refined oil
• curry leaves, a few sprigs
• Coriander leaves for garnishing

Method:

1. Heat oil in a kadai. Add the mustard seeds, jeera, methi, curry leaves and hing.
2. Now add onions and green chillies. Fry the onions till pinkish.
3. Add ginger/garlic paste, tomatoes, turmeric, chilli powder, and salt.
4. Fry till oil separates.
5. Now add the palak.
6. After it is half cooked, add the soaked dal and cook for 25 mins with closed lid.
7. After it is cooked, add grated coconut and garam masala.
8. Garnish with coriander leaves.
9. Serve hot with phulkas or parathas or as side dish with plain sambhar or rasam rice.

Recipe courtesy of Elsie Pandiaraj