STEP 1.1place a vessel on the heat and add 200 gms moong dal. Dry roast, tossing continuously so that it doesn’t burn.
STEP 2.2after roasting the dal, transfer it to a pressure cooker, add 1 cup water,½ tbsp chili powder, ½ tbsp turmeric (haldi) powder, salt to taste and mix together. Pressure cook for 2 whistles on medium heat. Turn off the heat and keep aside.
STEP 3.3in a preheated pan add 2 tbsp oil, 1 sliced onion and saute till the onion is lightly browned.
STEP 4.4then add 1 bunch washed and chopped saag leaves. Add salt as per taste. Not too much as salt has been added to the dal as well.
STEP 5.5stir the leaves and onion together and cook on medium heat till the leaves wilt and cook. The quantity in the pan will reduce. This will take upto 4 or 5 minutes.
STEP 6.6open the cooker and check the dal. Mash it slightly.
STEP 7.7add the dal to the wilted saag leaves in the pan. Mix well. Rinse the cooker with a little water and add it to the dal and saag.
STEP 8.8if the dal is very thick, add a few tbsp of water and cover and simmer on low heat for 5 minutes. Turn off the heat.
STEP 9.9for the tadka, add 2 tbsp oil in a preheated pan, add ½ tbsp mustard seeds, ½ tbsp cumin seeds and allow to splutter. Add 2 dry red chillies and 5 whole cloves of peeled garlic. Saute for a few seconds till the aroma of the roasted garlic comes through. Do not burn the chillies.
STEP 10.10pour his tadka over the saag moong dal and mix thoroughly.
Nutrition value
1244
calories per serving
60 g Fat54 g Protein118 g Carbs36 g FiberOther
Current Totals
60 g Fat
54 g Protein
118 g Carbs
36 g Fiber
MacroNutrients
Carbs
118 g
Protein
54 g
Fiber
36 g
Fats
Fat
60 g
Vitamins & Minerals
Calcium
300 mg
Iron
19 mg
Vitamin A
1482 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
1 mg
Vitamin B9
286 mcg
Vitamin B12
0 mcg
Vitamin C
50 mg
Vitamin E
11 mg
Copper
2 mcg
Magnesium
513 mg
Manganese
12 mg
Phosphorus
941 mg
Selenium
110 mcg
Zinc
7 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
