This is a very popular Punjabi dish and is a good source of vitamins and minerals. Palak or spinach is high in folate and vitamins that are essential for the development of your growing baby. All greens, including palak, help in increasing the haemoglobin levels.
POINT TO NOTE
Any green leafy vegetables must be washed with utmost care before consumption. They can, otherwise, cause avoidable stomach infections.
- Spinach or palak – 15 to 20 leaves finely chopped
- Split green gram skinless (dhuli moong dal) – ¾ cup
- Turmeric powder – ½ teaspoon
- Oil – 2 tablespoons
- Cumin seeds – 1 teaspoon
- Garlic – six to eight cloves finely chopped
- Ginger – about 1 inch, finely chopped
- Green chillies – 2, finely chopped
- Onion – 1 medium sized, finely chopped
- Salt to taste
- Lemon juice – 1 teaspoon
- Boil the green gram (moong) dal with a pinch of turmeric and a little bit of salt.
- Heat oil in a pan. Add the cumin seeds. Once they splutter, add the garlic, ginger, green chillies and sauté for a minute.
- Add the onions and continue to sauté till the onions turn golden brown.
- Then add the spinach and sauté it for another minute.
- Add the remaining turmeric powder and stir.
- Now add the cooked dal and stir well.
- Add a cup of water, salt and stir well.
- Before serving, add some lemon juice. You can also serve a piece of lemon separately.
Spinach is one of the most nutritious greens. It is not only rich in vitamins and minerals but also in phytonutrients, which act as powerful anti-oxidants to protect cellular structures and DNA. Spinach is rich in calcium, folate, vitamin A (carotenoids) and vitamin K. Moong dal is a good source of protein, sodium and potassium.