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Home Other Regions Maharashtrian Moong Spinach Curry

Moong Spinach Curry

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Quantity: Measure: Ingredients: Description:
1 Teacup Moong Green Whole Washed and soaked
2 Teacup Spinach (Palak) Finely chopped, washed and drained
10 Nos Onion, (from Leeks), Shallot peeled
4 Medium Chillies Green slit lengthwise
1 Inch Ginger grated
2 Flakes/Cloves Garlic crushed or grated
1 Teaspoon Lime Juice  
1/4 Teaspoon Garam-Masala  
1/2 Teaspoon Coriander Powder  
1/4 Teaspoon Turmeric Powder  
1/2 Teaspoon Jeera/Cumin Seeds  
3 Pinch Asafetida (Hing)  
  As Required Salt to taste
1 Teaspoon Flour, Maida - (Refined)  
2 Tablespoon Ghee  


       1. Heat half the ghee pressure pan/cooker.
       2. Add cumin seeds, asafetida, allow to splutter.
       3. Add ginger, garlic, chillies, baby onions, stir.
       4. Add drained moong, stir fry for 2-3 minutes.
       5. Add all other ingredients, except leftover ghee, lemon juice and flour.
       6. Cover cooker lid, allow to steam for 2-3 whistles.
       7. Cool cooker, till steam stops coming out.
       8. Open cooker, stir in remaining ghee and flour and lemon juice.
       9. Simmer on low heat for 3-4 minutes.
      10. Serve hot with chappatis, rice, or khichidi.

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