Palak Mag Ni Dal (Recipe in Gujarati)

By | July 8, 2020
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Palak Mag Ni Dal (Recipe in Gujarati)

Palak Mag Ni Dal (Recipe in Gujarati) I make a lot of lentil dishes including fenugreek lentils, spinach lentils, sava lentils. This is a good way to use green leafy vegetables with putty in a meal. This allows boys who do not eat lentils or vegetables alone to eat.

Today I have made mugni dal with spinach. In our house, all this is very expensive, but it goes very fast and is very healthy. Also very light in digestion .. very pure and shatvik to eat.

You should try to make it this way too. You too will enjoy eating.

Ingredients :- 

  1. 1 cup Mugni dal (without husk – what is yellow)
  2. 1 Medium tomato
  3. 1 Medium onion
  4. 1 A pair of small scaffolding
  5. 1/2 tsp Oil
  6. 1/2 tsp Ghee
  7. 1 tbsp Cumin
  8. Pinch Asafoetida
  9. 2-3 green chillies
  10. 8-10 neem leaves
  11. 2-3 buds of garlic
  12. Salt
  13. Water

For more to do from above

  1. 1 tbsp Ghee
  2. 1/2 tsp Less than cumin
  3. Pinch Asafoetida
  4. 1/2 tsp Less than cayenne
  5. 2 Extra Chilies (I have taken Boriya Chilies)
  6. 1 A small piece of cinnamon
  7. 2-3 whole peppercorns
  8. Chopped coriander

Steps on How to Create Palak Mag Ni Dal

1. Wash the mugi dal well. And soak in water for 15 minutes.

2. Wash and chop the tomatoes, onions and spinach.

3. Take oil and ghee in a small cooker. When slightly warm, add cumin. Add cumin seeds and asafoetida.

4. Now, add the chopped onion. Shake. Add salt, it will remove the onion quickly. When onion turns nice pink, add tomato, neem leaves, garlic, green chillies. If you eat spicy food, take chili pc. I’ve just done big pieces. Let it happen for a while.

5. Now, add the steeped lentils. Add water. And shake nicely.

6. Now add the scaffold chopped vegetables. Mix everything well. Close the lid of the cooker and whistle. Take special care not to overdo it. If it is beaten too much, the dal will melt completely.

7. Let the cooker amaze. I have used green spice alone. If you want to add some hot masala (Farshan no masala), you can add it.

8. Now, in addition, take the ghee. When it gets hot, add cumin seeds, then add peppercorns and a piece of cinnamon. Then add chillies and asafoetida. Turn off the gas and add cayenne powder. Stir and pour well over the lentils.

9. Serve hot dal filled with coriander.

Your kitchen is ready.

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