Palak Mung Dal - Indian Spinach mash
Composition / ingredients
2
servings:
Cooking method
1. Soak the mash for a couple of hours.
2. Boil it to a state of light hardness.
3. Finely chop onion, ginger, garlic and saute in oil in a cauldron (or duck house) until the onion is soft.
4. Add all the spices, chili pepper and salt, mix a couple of times.
5. Cut into small slices and add tomatoes. Cook until the tomatoes soften.
6. Chop the spinach coarsely and add it together with the mash to the prepared dish.
7. Cook for about 6 more minutes until the spinach is ready.
Serve hot. And bon appetit!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Garlic - 143 kcal/100g
- Spinach - 22 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Turmeric - 325 kcal/100g
- Ground black pepper - 255 kcal/100g
- Cumin - 333 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Chili pepper - 40 kcal/100g
- Ground coriander - 25 kcal/100g
- Mash - 300 kcal/100g
