Weight25 min
Spinach cooked into a moong dal bowl
Spinach wilts into soft moong dal with garlic and cumin. The bowl is meant to be filling so the rest of the meal can stay simple. It does not promise kilos lost.
About this spinach moong dal bowl
Wash the moong dal and the spinach well. Cook the dal with cumin until it is soft, then add chopped garlic and the spinach so the leaves wilt but stay green. Keep oil to a few drops for the garlic, not a heavy tadka.
Eat it with a small roti or a little rice. A filling bowl is still one part of lunch or dinner. It is not a crash meal and it does not promise kilos lost.
Ingredients
- A bunch of spinach
- Half a cup of moong dal
- One small garlic clove
- A pinch of cumin
How to prepare
- Wash the moong dal and simmer it with cumin until soft.
- Add chopped garlic and chopped spinach, and cook only until the leaves wilt.
How to use
- Serve one bowl at lunch or dinner.
- Pair it with a small roti or a little rice if you need a fuller plate.
- Keep added fat to a few drops. Do not fry the spinach crisp.
Helpful habits
- Chop the spinach stems small so they soften with the leaves.
- Salt at the end and taste, so the bowl does not turn too salty.
Precautions
- This bowl does not promise kilos lost.
- If spinach or dal gives you stones, gout advice, or a known intolerance, follow your doctor's food notes first.
- Garlic on an empty stomach is not the idea. Eat the dal as part of a meal.
Frequently asked questions
Can this bowl replace the whole day of food?
- No. It is one filling part of lunch or dinner, not a day of skipping meals.
Should I add a lot of ghee or butter?
- No. A few drops are enough. A heavy tadka makes the bowl richer than this habit intends.
Does palak dal reduce weight?
- No. It does not promise kilos lost. It is a simple, filling dal.
