Palak moongdal/Palakoora pesarapappu curry​​​

Ingredients

• 250gms Palak (clean wash and chop)
• 1/2 cup moong dal
• 2 to 3 green chillies
• few curry leaves
• 5 garlic pods mashed
• 1 onion chopped
• 2 red chillies
• 1/4 tea spoon haldi
• 1/4 tea spoon hing
• 1 tea spoon each rai, jeera and urad dal
• salt to taste
• 1 table spoon oil

Method

Fry moong dal in a kadai without oil in a medium flame until golden brown.  Add 2 cups of water to it and boil.

When the dal is half cooked add chopped onions, green chillies, chopped palak, salt and haldi.

Mix well and close the lid.  Cook for 8 to 10 mins in a medium flame until the curry is done.  

Heat a table spoon of oil in a pan.  Add rai, jeera, urad dal.  When rai starts spluttering add curry leaves, hing, mashed garlic and red chillies.  Fry for few sec. and add the thadka to the curry.  Mix well and take it into a serving bowl.

Palak moongdal/Palakoora pesarapappu curry is ready.............serve wtih rice or rotis.

 by Mrs Uma ramana

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