• ½ cup split moong Dal presoaked 2-3 black pepper (Kali Mirch) 1/2 tsp chili (Lal Mirch) powder ½ tsp. salt (according to taste) 1/8 tsp turmeric (Haldi) powder 1 cup steamed Palak (spinach) FOR BAGHAR Pinch of cumin seeds (Zeera) 1 clove of garlic (Lehsan) chopped 2-3 whole dried red chilies

Wash the Dal and put on low heat with 1½ glass of water.
Add spices and cook uncovered till almost done.

Add the steamed Palak and cook till thick to desired level.

Temper (Baghar) with Cumin Seeds (Zeera), Garlic (Lehsan) and whole red chilies fried in a little oil. Serving: 2 to 3 persons

by Pak101.com (few years ago!) / 1270 views