Ingredients 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 Directions 1Wash the Dal. 2place in a pot over low heat with 1 1/2 cups water. 3add spices and cook uncovered till almost done. 4add the steamed Palak and cook till thick 5Temper with Cumin Seeds, Garlic, and whole red chilies fried in a little oil. |
