Spinach Moong Dal fry | Palakura Pesarapappu vepudu
Andhra style Spinach Moong dal fry is easy and quick to make. Learn how to make healthy and nutritious moong dal palak recipe on the stovetop.
Ingredients
- 1 cup Spinach 3-4 bunches
- 1/2 cup Split Yellow lentils
- 1-2 tbsp Oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin
- 2 Dry red chilies
- 2-3 Green chilies roughly chopped
- 5-7 Curry leaves
- 1/4 tsp Asafoetida hing
- 1 small Onion sliced
- 1/2 tsp Turmeric powder
- 1 tsp Red chili powder
- Salt
Instructions
Pre-prep
- Rinse the moong dal well until the water runs clear. Soak in sufficient water for at least 30 mins.
- Discard the thick stems and leaves with holes, or show signs of mold. Fill a bowl with water and add the spinach leaves. Stir with your hand and let it sit for a minute. Drain the water and repeat once again.
- Finely chop the leaves and keep them aside.
Spinach Moong Dal fry
- Heat oil in a pan on medium flame. When hot, add cumin, chopped green chilies, and dry red chilies. Let the cumin crackle. Add a pinch of asafoetida and saute for 5 seconds.
- Add sliced onions and curry leaves and saute till onions turn soft.
- Next, add ginger garlic paste and saute till the raw smell goes away.
- Add turmeric powder and saute for 10 seconds.
- Add the soaked dal without water and mix well. Stir for 5 seconds.
- Next, add the chopped spinach leaves and fry until the leaves shrink.
- Add salt and give a good mix.
- Cover the pan and simmer on low flame for 10-15 mins. Stir in between.
- After 10 minutes, check the dal. If it's soft but not mushy, cook uncovered till the water is dried.
- Add red chili powder and mix well. Continue to cook on low flame for 2-3 minutes.
- Lastly, add coriander leaves.
- Spinach Moong Dal fry is ready to serve.
Notes
Spinach has 90% water. The leaves will shrink as it cooks. So, the sabzi quantity will seem less.
To make it without onion and garlic, skip the onion and replace garlic with ginger and green chilies paste.