Palak Moong Dal
Palak Moong Dal is a nutritious and comforting Indian vegetarian curry.It combines creamy yellow moong dal with fresh spinach and aromatic spices.Cumin, garlic, chilies, and turmeric create a delicious savory flavor.The recipe is simple, affordable, and ideal for everyday cooking.Serve it with rice, roti, chapati, or millet for a complete meal.It can easily be made vegan by replacing ghee with vegetable oil.
Ingredients
For the Dal
- 1 cup yellow moong dal
- 3 cups fresh spinach, washed and chopped
- 1 medium onion, finely chopped
- 1 medium tomato, chopped
- 2 green chilies, slit
- 1 teaspoon ginger, finely grated
- 3 cloves garlic, finely chopped
- ½ teaspoon red chili powder
- ½ teaspoon coriander powder
- ½ teaspoon salt, or to taste
- 3–4 cups water
For Tempering
- 1½ tablespoons ghee or cooking oil
- 1 teaspoon cumin seeds
- 2–3 dried red chilies
- 3 cloves garlic, thinly sliced
- 8–10 curry leaves
- A pinch of hing
- ¼ teaspoon red chili flakes, optional
For Finishing
- ½ teaspoon garam masala, optional
- 1 teaspoon lemon juice
- 1 tablespoon fresh coriander leaves
Instructions
Wash the Moong Dal
- Rinse the moong dal thoroughly under running water until the water becomes relatively clear.For faster cooking, you can soak the dal for 15–20 minutes, although soaking is optional.
Cook the Dal
- Add washed moong dal, turmeric, chopped tomato, green chilies, ginger, and water to a pressure cooker.Cook until the dal becomes soft and creamy. Allow the pressure to release naturally.If using a regular saucepan, simmer until the dal is completely tender.
Mash the Dal
- Open the cooker and gently whisk or mash the cooked dal until smooth.Add a little hot water if the consistency is too thick.
Add the Spinach
- Place the cooked dal over medium heat and add the chopped spinach.Stir well and cook uncovered for approximately 5–7 minutes until the spinach wilts and becomes tender.
Add the Spices
- Add coriander powder, red chili powder, salt, and garam masala if using.Mix well and simmer for another 2–3 minutes.
Prepare the Tempering
- Heat ghee or oil in a small pan.Add cumin seeds and allow them to crackle. Add sliced garlic, dried red chilies, curry leaves, and hing.Sauté until the garlic becomes lightly golden and aromatic.
Finish and Serve
- Add fresh lemon juice and chopped coriander leaves.Taste and adjust salt or lemon juice as needed.Serve hot with steamed rice, chapati, roti, or jeera rice.
Notes
- Use fresh, tender spinach for the best flavor and color.
- Wash spinach thoroughly before chopping.
- Moong dal does not require soaking, but soaking can reduce cooking time.
- Avoid overcooking spinach because it can lose its fresh flavor and color.
- Adjust the amount of water according to your preferred consistency.
- Lemon juice brightens the flavor of the dal.
- Ghee provides a richer traditional taste, while oil makes the recipe vegan.
- Palak Moong Dal thickens as it cools, so add hot water when reheating if necessary.