BM #81 Week 4 Day 2 -

Here is a delightful dry curry which is nutrient rich and  kid friendly as well. The crunch from the moong dal is what appealed to my little one. 

Ingredients - 

Spinach chopped 3 cups
Moong Dal / Pesarapappu 1/2 cup

Onion, finely chopped 1/4 cup (Optional)
Salt as needed
Turmeric 1/8 tsp
Red Chilli Powder as needed
Peanut Powder 2 Tbsp (Roasted peanuts to be powdered)
Seasoning (Oil 1 Tbsp, Chana dal 1 tsp, Urad Dal 1 tsp, Jeera 1/2 tsp, Mustard seeds 1/2 tsp, Red Chillies 1-2)



Method Of Preparation -


Soak Moong Dal for about 30 minutes.

In a heated pan, add oil and the rest of the seasoning ingredients. After the mustard seeds pop and the dals are golden brown, add in the chopped onions and saute until they are golden brown.

Drain the soaked moong dal and add into the pan. Saute until the raw smell disappears.

Sprinkle turmeric and add the chopped spinach. Gently saute until the spinach wilts.

Add in salt, red chili powder and peanut powder. Mix well and remove from heat.

Serve it with Rice and Dal for a filling meal.


BMLogo


Preparation Time 20 minutes
Serves 3
Posted by Harini R on Wednesday, October 25, 2017

7 comments

  1. Mayuri Patel Says:
  2. The ultimate comfort sabji... my family loves this.

     
  3. Pavani N Says:
  4. This is one of my absolute favorite curry. Love the addition of lentils -- makes the curry filling and delicious.

     
  5. It is a simple side dish , but simple , healthy and delicious . I am sure my hubby would simply love it , the combo being favourite .

     
  6. Priya Suresh Says:
  7. Simply love this kind of easy breezy healthy side dish. Love to have this saute with some rice and papads.

     
  8. Sapana Behl Says:
  9. I always make the dry version, never tried the sauteed version.Looks yummy.

     
  10. What a lovely subzi this is. Would live this for dinner with some roti.

     
  11. This is a comfort baaji. Perfect with either rice or roti.Lovely!!

     
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