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Ingredientes
- 1 c. Yellow moong dal
- 1 bn Spinach, finely minced
- 3 Tbsp. Ghee
- 2 tsp Panchphoran
- 3 whl red chillies
- 1 x Bayleaf
- 1/2 tsp Turmeric pwdr
- 1 tsp Red chilli pwdr
- 1/2 tsp Amchoor pwdr
- Â Â Salt to taste
Direcciones
- Take wiped dal in a large heavy skillet.
- Roast dry dal stirring continuously, until golden brown.
- Add in 3 c. water, bayleaf, and turmeric pwdr.
- Bring to a boil and simmer semicovered until dal is soft.
- Add in more water if required.
- Add in chilli pwdr, salt and spinach and cook further 10 min.
- Heat ghee in a small frying pan, add in panchphoran and allow to splutter.
- Add in whole chillies and pour over dal.
- Add in 1/2 tsp. amchoor (dry mango) pwdr.
- Stir gently. Serve warm with roti or possibly rice.
- Note: To speed cooking one may use pressure cookers to cook dal much faster, but add in turmeric and bayleaf in which too.
- Making time: 2 hrs traditionally 30 min in pressure cooker
- Makes: 5 servings
- Shelflife: Chill until required after cooking. Add in panchphoran just be serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 286g | |
| Calories 405 | |
| Calories from Fat 356 | 88% |
| Total Fat 39.7g | 50% |
| Saturated Fat 24.04g | 96% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 221mg | 9% |
| Potassium 1445mg | 41% |
| Total Carbs 11.02g | 3% |
| Dietary Fiber 6.5g | 22% |
| Sugars 1.25g | 1% |
| Protein 7.51g | 12% |
