Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Moong dal palak, often simply called dal palak, is a spinach and lentil curry prepared with green gram or mung beans as the lentil. It is a yummy dish with a unique texture and flavor that can be served with roti, paratha or rice.
The dish is relatively easy to prepare. Do try it and share your experience.
|Prep time||Cook time||Ready in||Yields|
1 hour 15 min
3 to 4 servings
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For the curry:
- 400 grams palak (fresh spinach leaves), washed and chopped
- 1 cup sabut moong dal, washed, soaked in water for 1 hour and drained
- 2 chopped tomatoes
- 1 tsp ginger paste
- 1 chopped green chilli
- 3/4 tsp salt
- 2 cups / 500 ml water
For the tadka (tempering):
- 3 tbsp desi ghee (clarified butter)
- 1 tsp jeera (cumin seeds)
- 1/4 tsp heeng (asafoetida powder)
- 1 dry red chilli, torn into 3 to 4 pieces
- 1 medium onion, chopped
- 1 tsp garlic paste
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1 to 1 1/2 tsp kasuri methi (dry fenugreek leaves)
- 2 to 3 tsp desi ghee, for garnish
- Add all the ingredients listed for the curry in a pressure cooker, close the lid and heat it until you hear the whistle.
- Reduce the heat to low and boil the palak for 15 more minutes. Then take it off the heat and let the pressure subside.
- Open the pressure cooker and coarsely mash the palak and dal with a pav bhaji (hand masher). Set aside.
- Prepare the tadka (tempering): Keep a pan on medium heat, add the desi ghee and let it melt.
- Add the jeera and heeng, stir and let the jeera crackle.
- Add the dry red chilli and stir.
- Add the chopped onion and saute until it turns light pink.
- Add in the garlic paste and saute for 1 minute.
- Reduce the heat to low and add the coriander powder, deghi mirch and garam masala. Stir, add the kasuri methi and mix well.
- Add the mashed palak and mix well. Raise the heat to medium and stir-cook it for 4 to 5 minutes. After mixing if you feel the palak is a bit thick add water to adjust the consistency. Taste to check for salt.
- After 5 minutes transfer the dal palak to a serving dish, garnish with little desi ghee and serve with roti, paratha or rice.
Moong Dal Palak (Spinach and Lentil Curry) Recipe
© 2021 Rajan Singh Jolly