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Moong Dal Palak

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Moong Dal Palak

Features:
  • Vegan
Cuisine:
  • 35 mins
  • Serves 3
  • Easy

Ingredients

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Moong dal palak is a moong dal (split mung beans) and spinach stew that is often served with rice. It is seasoned with cumin, ginger, garlic, and green chilies. Enjoy it wherever you are by packing it in a lunch box or a tiffin, like those available online by Vaya Tyffyn.

Health Benefits

  1. Cumin seed, one of the ingredients in moong dal palak, can be used to treat issues of digestion. It stimulates the glands in the stomach to releases enzymes that digest food. Also, it can be used to boost the immune system so thatthe body is strong enough to fightdisease causing pathogens.
  2. Ginger, another ingredient, contains gingerol. Gingerolalleviates muscle pain and nausea. Also, it boosts the immune system.
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How to make Moong Dal Palak

  1. Rinse the moong dal in cold water until the water runs clear.
  2. Put the moong dal in a pressure cooker. Add 1 1/2 cups water and cookon medium heat for 2 whistles.
  3. When the pressure has gone down, uncover. Set aside the cooked moong dal.
  4. Heat the oil in a saucepan. Add the cumin seeds and let them sizzle.
  5. Add the ginger, garlic paste, and green chilies. Let it cook together for 1 minute.
  6. Add salt and onions. Cook until the color changes to light brown.
  7. Add the ground turmeric and red chili powder. Mix it thoroughly and let it cook for about 2 minutes.
  8. Add the chopped spinach. Allow it to cook for another 2 minutes.
  9. Add the cooked dal and 1 cup water. Mix it well and bring to a boil. Reduce heat and simmer for 3 minutes.
  10. Add the lemon juice.Serve it at once.

Trivia

  1. Moong dal palak is appropriate for a vegan diet.

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