Dal-Palak Ke Cheele

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Ingredients

300 grams spinach (washed, cleaned and chopped)
100 grams dal (mung, soaked overnight)
6 green chilies (deseeded, if used mildly)
4 tablespoons sweet corn (fresh or canned)
1 carrots (medium, washed, scraped and cut in thin strips)
1 scallions (sliced thinly)
1 tomatoes (diced)
1 yellow bell pepper (cut in small diamonds)
1/2 teaspoons extra-virgin olive oil (for cooking)
1/2 teaspoons dried mixed herbs (optional)
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