Sunday, May 14, 2017

Healthy Spinach-Moong Dal Palya/Sabzi

My husband is the kind, who brings home a chocolate, will make sure our daughter gets a big chunk and enjoys in her enjoyment. And he does it very often, more than necessary, IMO. 

I, on the other hand, make sure I only get healthy snacks, make sure that her chocolate/sweet intake is limited during the week. Whenever she asks for an extra chocolate, I retort immediately - do you ever ask for more vegetables, then don’t ask for more candies. Or when she takes more than half an hour to finish her lollipop(no kidding!), slurping it endlessly until the stick starts to break apart; I don’t forget to thank her brain for being so eager to spoil her teeth, followed by a very long lecture on the bad effects of eating junk food :)


I put her to sleep, take handful of chips from my hidden stash and eat it feeling - ‘life is beautiful’ :D . Thankfully, I’ve come to senses with respect to ice cream bars and have stopped buying them. Otherwise every night(well, almost) I would’ve put my feet on coffee table, turned on some good TV, and have eaten one ice cream bar. 

Happy Mother’s Day, everyone!! :D

Coming to the recipe, Spinach-Moong dal palya has got to be one of the healthiest food out there. I don’t think it is made in Udupi-Kota region. I only got to know about this while browsing for other recipes. It turned out very tasty. Very very easy. My daughter loved it too. I am a happy mom :)
Do try!  

Spinach - a big bunch
Moog dal - 1/2 cup
Onion - 1 small 
Garlic - 3-4 pods(big)
Green chillies - 4 (I used 2 - very less spicy)

for tadka 

Prep work-
Wash and soak moong dal in enough water for half an hour.
Wash and chop spinach finely.
Crush garlic and green chillies in mortar-pestle or chop it very finely. 
Chop onion finely. 

In a deep pan, make tadka. Add oil, add cumin, mustard, hing. Once it splutters, add crushed garlic and green chillies. Sauté till the raw smell is gone. Add onion(little salt), sauté till translucent. Add soaked dal, turmeric and little water. Cover and cook until dal turns soft. It shouldn’t become mushy (mine did). Add spinach and cook till everything incorporates well and moisture evaporates.  

Serve hot with rice/chapathi. 

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