• 1/2 cup split mung dal, presoaked
• 2 -3 whole black peppercorns
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/8 teaspoon turmeric powder
• 1 cup steamed spinach
• FOR BAGHAR (TEMPER) :
• 1 pinch cumin seed
• 1 garlic clove, chopped
• 2 -3 whole dried red chilies

Wash the Dal.

place in a pot over low heat with 1 1/2 cups water.

add spices and cook uncovered till almost done.

add the steamed Palak and cook till thick

Temper with Cumin Seeds, Garlic, and whole red chilies fried in a little oil.

by Pak101.com (few years ago!) / 1848 views