Dal palak with jeera rice

Ingredients

For 3 portions. Tick items as you go — nothing is changed for anyone else.

• 150 g moong (green gram) dal, about 1 katori (about 150 g)
• 200 g palak (spinach), washed and chopped
• 1 medium tomato, chopped
• 3 cloves garlic, chopped
• 1 tsp cumin seeds (jeera)
• 0.5 tsp turmeric powder (haldi)
• 2 tbsp mustard or sunflower oil
• 200 g basmati rice, about 1 cup (about 240 ml)
• 1.5 tsp salt

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Wash the moong dal and boil with turmeric and enough water until soft, about 15 minutes.
2. 2Step 2. Add the chopped palak and tomato to the dal and simmer for 5–6 minutes until the spinach wilts and softens.
3. 3Step 3. In a small pan, heat 1 tablespoon oil, add half the cumin seeds and garlic and let them sizzle, then pour over the dal as a tadka; add salt.
4. 4Step 4. For the rice, wash and cook the basmati rice in a separate pan with the remaining oil, cumin seeds and enough water until tender.
5. 5Step 5. Fluff the rice with a fork and serve alongside the hot dal palak.

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