Skip to main content

Moong Dal Palak (Spinach and Lentil Curry) Recipe

Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.

Moong Dal Palak

Moong Dal Palak

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.

Cook Time

Prep timeCook timeReady inYields

15 min

1 hour

1 hour 15 min

3 to 4 servings


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


  1. Add all the ingredients listed for the curry in a pressure cooker, close the lid and heat it until you hear the whistle.
  2. Reduce the heat to low and boil the palak for 15 more minutes. Then take it off the heat and let the pressure subside.
  3. Open the pressure cooker and coarsely mash the palak and dal with a pav bhaji (hand masher). Set aside.
  4. Prepare the tadka (tempering): Keep a pan on medium heat, add the desi ghee and let it melt.
  5. Add the jeera and heeng, stir and let the jeera crackle.
  6. Add the dry red chilli and stir.
  7. Add the chopped onion and saute until it turns light pink.
  8. Add in the garlic paste and saute for 1 minute.
  9. Reduce the heat to low and add the coriander powder, deghi mirch and garam masala. Stir, add the kasuri methi and mix well.
  10. 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.
  11. 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