In our family no dish gets repeated soon. Each day my mother used to cook a different daal or vegetable curry. Hari moong ( green gram ) is very healthy, high on fibre, good for digestion and easy to cook. Green gram sprouts is also used salads. You can also use green gram sprouts in this recipe. This recipe is very easy to make and is very light, too. If you have kids who do not eat vegetables you can sneak in spinach in the daal. My daughter does mostly will not have vegetable and daal both, she chooses one between the two. So for me it is convenient to add spinach in the daal.
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Passive Time | 120 minutes |
| Servings |
serving
|
Ingredients
- 1/2 Cup Green gram
- 20 Spinach leaves
- 1/2 teaspoon Turmeric
- To Taste Salt
- 1/2 teaspoon chopped ginger Finely
- 2 cups Water
- 1/2 Teaspoon Cumin seed
- 2 teaspoons Ghee / Oil if Vegan
Ingredients
|
|
Instructions
- Measure all the ingredients
- Wash and soak the green gram for 2 hour
- Wash the spinach leaves well and chop them
- In a pressure cooker put daal / gram , spinach , turmeric, finely chopped ginger and Salt
- Pressure cook , after the first whistle , lower the flame and after two or three more whistles switch of the gas
- After 15 - 20 minutes open the cooker , check if the daal is cooked and the consistency of the daal, if required add some more water and boil the daal
- For tempering heat the ghee ( If vegan, can use oil ) and add cumin seeds, on cumin seeds turning brown add the tempering to daal
- Garnish with coriander leaves
Recipe Notes
Hot daal with garam chapati or paratha is bliss. It can also be eaten with boiled rice, during Summers we prefer it with rice.
Share this Recipe
Leave a Reply