6-Step Guide to Prepare Iron-Rich Palak Moong Dal.

Wash and Soak, wash 1 cup of moong dal thoroughly and soak it for 20–30 minutes. rinse 2 cups of fresh spinach leaves and chop them finely.

Cook the Dal, in a pressure cooker or pot, cook the soaked moong dal with 3 cups of water, a pinch of turmeric, and a little salt for 2–3 whistles or until soft.

Prepare the Tempering, heat 2 tablespoons of ghee or oil in a pan. add 1 teaspoon cumin seeds, 2–3 chopped garlic cloves, 1 chopped onion, and 1 chopped green chili. saute until fragrant.

Add Tomatoes and Spices, add 1 chopped tomato, ½ teaspoon red chili powder, and a pinch of asafoetida. cook until the tomatoes turn mushy and the spices blend well.

Add Spinach and Combine, add the chopped spinach to the pan and cook for 2–3 minutes until wilted. mix the cooked dal into the pan and simmer for 5–7 minutes, adjusting the consistency with water if needed.

Garnish and Serve, finish with a dash of lemon juice and garnish with chopped coriander leaves. serve the palak moong dal warm with rice, roti, or as a hearty soup.