Ingredients
½ cup split moong Dal presoaked
2-3 brown pepper (Kali Mirch)
1/2 tsp chili (Lal Mirch) powder
½ tsp. salt (according to taste)
1/8 tsp turmeric (Haldi) powder
1 cup steamed Palak (spinach)
FOR BAGHAR
Pinch of cumin seeds (Zeera)
1 clove of garlic (Lehsan) chopped
2-3 massive dried red chilies
Instructions
Wash the Dal and put on low heat amid 1½ glass of water.
Add spices and cook uncovered till approximately done.
Add the steamed Palak and cook till thick to good level.
Temper (Baghar) surrounded by Cumin Seeds (Zeera), Garlic (Lehsan) and
gargantuan red chilies fried in a bit of oil.
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