Moong Spinach Curry

Friday, 02 July 2010 06:30 Other Regions - Maharashtrian

Indredients


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

Method

       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.