Moong and Palak Curry

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.

Ingredients:

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

Salt

Preparation:

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.

Sending this to Let's Cook: Subzis for roti and also to Anyone can cook: Series 27

Linking this to Life is Green Event