Daal Moong aur Palak

Daal Moong aur Palak

Ingredients:

Husked pulse 250 grams
Crushed dried coriander 1 tola
Turmeric half tola
garlic 1 bundle
spinach 1 kg
crushed red pepper half tola
onion 1 bundle
salt to taste

Method:

Finely crush all the spices and add tendering water into the boiler and then add spices and pulses into it to tender. When the half pulses is tenderized then add finely chopped spinach.
After the tenderization of spinach and pulse garnish with onion and garlic. Chef Zakir kay khanay

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