Moong and Palak curry is a very delicious and nutritious curry which can be served with roti or rice. I had tasted a similar curry in a restaurant in Bangalore where sprouted moong was used, it is much more nutritious and has a different taste. This is a very simple recipe and takes very less time to cook.
Whole moong(Green) - 3/4 cup
Palak/Spinach chopped - 1 cup
Onion - 1/2, finely chopped
Garlic - 2 to 3 cloves
Tomato - 1/2, chopped (optional, I haven't used it this time)
Turmeric powder - 1/4 tsp
Chilly powder - 1 tsp
Shredded coconut - 1 to 2 tbsp (optional, I used it)
Mustard seeds - 1/2 tsp
Jeera/Cumin seeds - 1/2 tsp
Curry leaves - a few
Oil - 2 tsp
1. Cook moong in a pressure cooker for 1-2 whistles.
2. Heat oil in a pan and splutter mustard seeds followed by jeera.
3. Add onions,garlic,curry leaves and saute till onions are soft. Add turmeric and chilly powder and saute for few seconds. If using tomatoes, saute now till mushy. Add cooked moong, spinach,salt,coconut(no need to grind) and water and cook till spinach is cooked. I prefer a thick curry, please adjust the consistency adding more water.
Linking this to Life is Green Event