Palak Moong Dal is a healthy and delicious curry of lentils and spinach. Dal makes for such a comforting meal and with spinach added to it, the lovely green color of this dish makes it even more appealing.
The combination of yellow mung beans with spinach is wonderful and the garlic and ginger give a good flavor to the dal.
Moong dal doesn’t need to be soaked and gets cooked very fast. This is a very simple curry that can be made quickly and tastes good with both rice and rotis.
Spinach is one of the superfoods that is a great source of iron, folic acid, vitamin A, vitamin C and vitamin K. Mung beans are a rich source of proteins and dietary fiber. This simple to make curry is protein-rich and tasty at the same time.
For other moong dal recipes do check out
- cabbage dal – quick and easy dal with cabbage
- tomato pesarapappu – Andhra style tomato moong dal
- lasooni dal tadka – easy moong dal with a delicious garlicky flavor
Lets move on to the recipe for easy spinach moong dal.
Spinach Dal Curry | Palak Moong Dal Recipe
Palak Moong Dal recipe
Ingredients
- 2 1/2 cups finely chopped palak ( spinach leaves )
- 1 onion medium-sized
- 1 tomato medium-sized
- 3 garlic cloves
- 1 inch piece ginger
- 1/2 cup moong dal ( split yellow lentils )
- 1/2 tsp cumin seeds ( jeera )
- 1/4 tsp turmeric powder
- 1/4 tsp red chilli powder
- 1 dry red chilli broken
- 1 tbsp + 1 tsp oil
- Salt to taste
Instructions
- Rinse moong dal in water. Pressure cook it in enough water along with finely chopped ginger and turmeric powder for 3-4 whistles till the dal turns soft and mashed. Alternatively cook the dal in a pan with enough water till it softens and then mash it well.
- Meanwhile finely chop onions, garlic and tomatoes. Wash palak leaves in water. Finely chop the palak leaves and set aside.
- Heat 1 tbsp oil in a pan. Add the chopped onions and garlic.
- Saute till onions turn translucent. Then add the chopped tomatoes and fry till tomatoes are soft and mashed.
- Add chopped palak and let this cook for a minute.
- Then add the cooked moong dal and salt and mix.
- Add 1 cup water and let the gravy simmer for 5-6 minutes or till it thickens to the desired consistency and remove from heat.
- Now for the tadka, heat 1 tsp oil in a separate small pan. Add cumin seeds and broken dry red chillies. When cumin seeds slightly change color, add red chilli powder and remove from heat.
- Add this tadka to the prepared dal.
- Palak moong dal curry is ready to be served hot with rotis or rice.
Sony's kitchen says
Healthy and tasty curry……. Goes well with hot rice !
Sandhya says
I love it !!! I have had them at friend’s place.. Specially the addition of garlic.. throws the flavour out!!