Palak Moong Dal
A simple, healthy Indian dal combining yellow moong dal and fresh spinach — protein-rich, light, and quick to cook.
Ingredients
Equipment
Method
- Rinse the moong dal thoroughly under running water until water runs clear.
- In a pressure cooker (or heavy-bottom pot), add rinsed moong dal, 3 cups water, turmeric powder and a pinch of salt. Cook for 2–3 whistles until the dal is soft and cooked through.
- Meanwhile wash the spinach leaves, chop roughly, and set aside.
- Once dal is cooked, open cooker and mash dal gently with the back of a spoon for a smooth texture (optional).
- Heat oil (or ghee) in a pan on medium flame. Add cumin seeds and let them crackle. Then add chopped ginger and green chilli; sauté for a minute.
- Add chopped spinach to the pan, sauté until it wilts (about 1–2 minutes).
- Pour the cooked dal into the spinach mixture, stir well. Add water if needed to adjust consistency. Bring to a gentle boil and simmer for 2–3 minutes.
- Turn off flame. If using, stir in lemon juice. Check salt and adjust as per taste.
- Serve hot with steamed rice, roti or chapati.
Notes
For a more flavourful dal, you can add a pinch of asafoetida (hing) along with cumin seeds. Using ghee instead of oil gives richer taste but oil keeps it lighter. Adjust water for desired consistency — thicker for roti, thinner for rice.