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Palak Moong Dal

A simple, healthy Indian dal combining yellow moong dal and fresh spinach — protein-rich, light, and quick to cook.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course, Side Dish
Cuisine: Indian
Calories: 132
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup yellow split moong dal washed and rinsed
  • 2 cups fresh spinach (palak) washed and chopped
  • 1 tablespoon oil (or ghee for richer flavour)
  • 1 tsp cumin seeds (jeera)
  • 1/4 tsp turmeric powder (haldi)
  • 1 green chilli slit or chopped (optional)
  • 1 ginger small piece, finely chopped or grated
  • salt to taste salt
  • 3 cups water
  • 1/2 tsp lemon juice optional, for fresh flavour

Equipment

  • Pressure cooker or heavy-bottom pot

Method
 

  1. Rinse the moong dal thoroughly under running water until water runs clear.
  2. 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.
  3. Meanwhile wash the spinach leaves, chop roughly, and set aside.
  4. Once dal is cooked, open cooker and mash dal gently with the back of a spoon for a smooth texture (optional).
  5. 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.
  6. Add chopped spinach to the pan, sauté until it wilts (about 1–2 minutes).
  7. 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.
  8. Turn off flame. If using, stir in lemon juice. Check salt and adjust as per taste.
  9. 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.