Wednesday, July 5, 2017

Palko Mogar

Palko Mogar is a combination of moong daal and spinach. Palko Mogar is a name I adopted in Jodhpur and modified the recipe a bit. The term 'Mogar' refers to the moong daal, which is yellowish in colour and without outer skin. The leafy vegetable 'Palak' means spinach.

Ingredients (Serves 4):
  • 1/2 cup mogar ( moong daal without skin ) 
  • 2 cups of spinach
  • 1 tbsp oil
  • 1/8 tsp cumin seeds 
  • 1/8 tsp asafoetida ( hing )
  • 1/2 tsp subrus masala 
  • 1 cm ginger root finely chopped 
  • 1/4 tsp salt 
  • Cilantro chopped (optional)
Ingredients (mogar in bowl)

  1. Wash daal 3 times
    Add 1 cup of water and start heating on medium heat. 
  2. As water starts boiling, lower heat little so that it does not boil over.  It will be cooked in 10-15 minutes.
  3. Add spinach and cover for 5 minutes so that spinach shrinks a bit. Adjust to the desired consistency by adding water.
  4. Add salt, ginger, and cilantro.
  5. Prepare tadka (roasted spices) separately. I find metal measuring cup (1/2 cup) with handle useful for this purpose. In oil put 1-2 grains of cumin for checking oil temperature. When the oil is hot enough, add cumin seeds, then asafoetida and masala.
  6. Add tadka to dal, mix and let it simmer  for few more minutes

The Palko Mogar can be consumed as a soup or as a part of dinner with roti or rice.

Here it is as a part of dal roti sabzi combo:


No comments:

Post a Comment