Moong Dal Palak | Green Gram with Spinach

Moong Dal Palak

I love dals of all sorts and my regular meals will always include a dal along with a dry sabzi and roti/rice. One of the simplest dals to make is Moong Dal Palak. What I like about this dal is It also helps me get some greens into my diet without extra effort. 🙂

Moong Dal Palak
Moong Dal Palak

Moong Dal Palak, as the name suggests, is moong dal (husked green gram) cooked with spinach. All I add to this dal by way of spice is some green chillies while cooking the dal and red chillies in the tadka (tempering). Don’t be fooled by how simple this recipe is, for this Dal exemplifies the saying Simplicity is the ultimate sophistication.

If you pair this dal with a simple cabbage curry, rotis, and some salad, you will have a balanced, filling, low-calorie meal that helps in losing/maintaining weight.

If you like palak (spinach), try my recipe for Creamy Palak Paneer or Moong Dal Palak Khichdi Cooked in Buttermilk.

If you like moong dal, try my recipes for Katte Pongali | Ven Pongal, Pesara Pappu Pachadi | Andhra Moong Dal Chutney, and Pesara Pappu Kattu | Moong Dal Flavoured with Ginger.

Recipe for Moong Dal Palak | Moong Dal with Spinach

Moong Dal Palak | Moong Dal with Spinach
Prep Time
10 mins
Cook Time
20 mins
Resting Time
10 mins
Total Time
30 mins
 

Moong Dal Palak is a simple recipe for split, husked green gram (Dhuli Moong Dal) cooked with spinach with just green chillies and red chillies adding some spice. Do try it and you will fall in love with this simple dal.

Course: Accompaniment, Side Dish
Cuisine: Indian
Keyword: Moong Dal Palak, Moong Dal with Palak
Servings: 4 People
Author: Aruna
Ingredients
  • 1/3 Cup Moong Dal
  • 1 Cup Finely Chopped Spinach
  • 2-3 Green Chillies
  • 1/2 tsp Turmeric
  • Salt to Taste
For Tempering
  • 1 tsp Ghee (Vegans can use oil)
  • 1 tsp Cumin Seeds
  • 2 Split Red Chillies
Instructions
  1. Mix together the moong dal, chopped palak, slit green chillies, and turmeric.

  2. Add 1 cup water.

  3. Pressure cook for 3 whistles (3 releases of pressure).

  4. Let the cooker cool and remove the cooked dal.

  5. Using a ladle mash the dal well.

  6. Add some water (<1/2 cup) to form a thick, flowing dal. 

  7. Add salt and mix well.

  8. In a ladle, heat the ghee.

  9. Add cumin seeds and red chillies.

  10. Stir-fry for a few seconds till the seeds start to crackle.

  11. Add the tadka (tempering) to the dal.

  12. Mix well.

  13. Serve the dal hot with rotis or rice.

Moong Dal Palak | Green Gram with Spinach
Moong Dal Palak

Step-by-Step Instructions to Make Moong Dal Palak

  1. Cooking the Moong Dal Palak
    1. To a large enough vessel, add the moong dal, chopped palak, slit green chillies, turmeric, and 1 cup water. The moong dal will increase in volume as you cook it, so I ensure that after all ingredients are added at least 1/2 the vessel is empty.
    2. Pressure cook the dal mix till the dal is mashable. About 3 whistles is enough.
    3. Using a heavy ladle, mash the dal well.
    4. Add enough water to form a thick, flowing dal, and some salt. I find that about 1/3 to 1/2 cup of water is enough.
    5. Mix well.
    6. The Tempering
      1. In a ladle, heat the ghee or oil.
      2. Add cumin seeds and red chillies.
      3. Stir-fry for a few seconds till the seeds start to crackle.
      4. Add the tadka (tempering) to the dal.
      5. Mix well.
    7. Serve the dal hot with rotis or rice.

I would love to hear your thoughts and suggestions. Do leave me a comment.