West Bengal Recipes
 
Palak in Muger Dal (Spinach in Moong Dal)  
   
Serves 4

Ingredients
1 cup yellow moong dal 1 bayleaf
1 bunch spinach, finely chopped 1/2 tsp. turmeric powder
3 tbsp. ghee 1 tsp. red chilli powder
2 tsp. panchphoran 1/2 tsp. amchoor powder
3 whole red chillies salt and sugar to taste

Method
Take wiped dal in a large heavy skillet. Roast dry dal stirring continuously, till golden. Add 3 cups water, bayleaf, and turmeric powder. Bring to a boil and simmer semicovered till dal is soft. Add more water if required. Add chilli powder, salt and spinach and cook further 10 minutes. Heat ghee in a small frying pan, add panchphoran and allow to splutter. Add whole chillies and pour over dal. Add 1/2 tsp. amchoor (dried mango) powder. Stir gently. Serve hot with roti or rice. Add panchphoran just be serving.

NUTRIENT COMPOSITION PER SERVING

MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal) 211 Carotene  ( μg ) 302.13
Protein (g) 7.77 Vitamin C  (mg) 17.5
Carbohydrate (g) 17.58 Mg  (mg) 70.5
Fat (g) 12.14 Na  (mg) 43.71
Fibre (g) 1.33 K  (mg) 429.5
Minerals (g) 2.09 Mn  (mg) 0.61
Calcium  (mg) 68.38 Zn  (mg) 0.89
Phosphorus  (mg) 123.63 Cr  (mg) 0.006
Iron  (mg) 1.75