Moong Dal along with Palak Recipe


Green gram (Moong Dal)  :-   1 cup

Spinach (Palak)  :-    3 cup chopped

Turmeric powder (Haldi) :- a pinch

Asafetida (hing)   :- 1 tsp

Butter  :-   1 tbsp

Garlic (Lasun) chopped :-    1 tsp

Sodium bi carbonate   :-   a pinch

Red chili powder   :-     1 tsp

Ginger(Adrak)  :-  1 tsp, chopped

Fresh cream   :-   1 tbsp

Method Of Preparation

1)   Clean and soak the Daal for 30 mns in water.

2)   Take some water in the pan and boil it.

3)   Take Sodium bi carbonate, spinach leaves and cook it for a full minute on high flame. The leaves should be cooked

4)   Drain the water from the leaves. When it is cool, make a paste of it using a blender. Keep it aside

5)   Take the Dal and boil it in the pressure cooker along with chili powder, turmeric powder and salt.

6)   Once cooked, take the Dal of the flame and set it aside.

7)   Take the Dal and put it in another pan and to this add spinach paste too.

8)   Cook this on slow flame for couple of mns. Once done, keep it aside

9)   Take the butter in the pan and heat it. Once heated add the garlic to it, till the color becomes brown.

10) Now to this add asafetida and ginger. Fry this on slow flame for a couple of mns

11) Now add the Dal. Mix it thoroughly, remove the Dal from the gas and garnish it with cream.


Aloo Palak Recipe


A pinch of asafetida
1 tsp white cumin seeds
Salt To Taste
2lb Spinach (chopped)
1lb potatoes (quartered)
2 green chilies
1 tbsp melted butter
Tomato slices
Lemon wedges

How to make Aloo Palak

  • Heat the butter in a sauce-pan and fry the asafoetida and cumin seeds and fry for 2 minutes.
  • Add the spinach, potatoes, salt and chilies.
  • Cover and cook over a moderate heat for about 10 minutes.
  • Stir several times and then arrange the tomato and lemon slices over the mixture.
  • Cover, lowering the heat and cook for another 5 minutes.
  • Serve the aloo palak hot as a side dish.

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Palak Paratha recipe

25 – 30 leaves Spinach
3 – 4 Green Chillies
4 cup Whole Wheat Flour (atta)
Salt as per taste
1/2 cup Vegetable Fat (ghee)
How to make palak paratha:
  • Wash the palak leaves. Set aside 100 gms and cut it coarsely.
  • Blanch the rest and refresh in cold water.
  • Wash and de-seed the green chillies. Cut roughly.
  • Puree the blanched palak leaves and green chillies together.
  • Sieve the atta with salt and make a soft dough with palak puree, cut palak and water if needed.
  • Cover with a moist cloth and keep aside for 30 minutes.
  • Divide into 8 equal portions.
  • Roll out each, spread some ghee and fold into half.
  • Fold again into quarter and keep aside for 5 minutes. roll out into triangles with each side of 6″ approximately.
  • Heat up a tawa and put the paratha over it. turn it and spread some ghee round it. turn Again and spread some ghee on the other side too.
  • Stir fry till both sides are evenly cooked.
  • Serve hot with yogurt.


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Palak Gosht recipe

1 tblsp garlic paste
5 green chillies chopped
2 bay leaves
500 gms spinach
salt to taste
1 tblsp garam masala whole
4 tblsp oil
1 tsp red chilli powder
1 tblsp ginger paste
500 gms mutton
1 tsp cumin seeds
1 cup onions sliced
How to make palak gosht :
  • Clean, wash and cut lamb into even sized pieces.
  • Boil spinach in salted boiling water for one minute.
  • Remove well and grind it along with green chillies to a rough paste.
  • Heat up oil in a thick bottomed pan.
  • Mix in bay leaves, whole garam masala and cumin seeds.
  • When cumin seeds begin to change colour, mix in cut onions.
  • Stir fry till onions are translucent.
  • Mix in ginger-garlic paste, red chilli powder and then mix in lamb pieces.
  • Stir fry on high flame heat up stirring constantly.
  • Mix in three cup of water and stir fry covered until lamb is almost done.
  • Mix in salt and spinach and stir fry till lamb is fully mixed with spinach and tender.