Palak Moong Dal: Creamy Spinach and Mung Bean Curry
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About Palak Moong Dal: Creamy Spinach and Mung Bean Curry
Indulge in this vibrant and flavorful Palak Moong Dal, a delightful Indian curry brimming with the goodness of spinach and green mung beans. This comforting dish is perfect for a weeknight meal or a special occasion, offering a satisfying blend of textures and tastes.The creamy dal is infused with aromatic spices, creating a depth of flavor that will tantalize your taste buds. A simple tempering of ghee adds a touch of richness, while the fresh spinach contributes a vibrant green hue and a boost of nutrients.Serve this delicious curry with fluffy basmati rice, warm naan bread, or roti for a complete and satisfying meal. Get ready to experience the authentic taste of India in every spoonful!
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Ingredients
For the Dal
- 1 cup Mung Beans rinse thoroughly, sabut moong dal, green, split
- 1 cup Spinach fresh, finely chopped and packed
- 400-450 ml Water
- 1 tsp Turmeric Powder
- 1/2 tsp Chili Powder adjust to taste, red
- 1 Bay Leaf tej patta
- 1 Cardamom moti elaichi, small, black
- Salt to taste
For the First Tempering (Tadka)
- 1 tbsp Oil vegetable or canola
- 1/2 tsp Cumin Seeds
- 1 pinch Asafoetida heeng
- 1/2 cup Onion finely chopped
- 1/2 tsp Ginger finely chopped
- 1/2 tsp Garlic finely chopped
- 1 Chili small, finely chopped; adjust to taste, green
- 1 medium Tomato pureed (approximately 100g)
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala adjust to taste
For the Second Tempering (Tadka)
- 2 tsp Ghee
- 1 large Garlic Clove sliced or chopped
- 1/4 tsp Kashmiri Chili Powder optional; can be substituted with paprika, red
Instructions
Prepare the Mung Beans
- Soak the split green mung beans in water for at least two hours.
Prepare the Spinach
- Wash the spinach thoroughly, at least three to four times, to remove any dirt or grit. Drain well.
Cook the Dal
- Drain the soaked mung beans. In a pressure cooker (or Instant Pot), combine the beans, spinach, water, turmeric powder, red chili powder, bay leaf, black cardamom, and salt. Bring to a boil over high heat, then reduce heat to low, cover, and cook for two whistles. Turn off the heat and allow the pressure to release naturally.
Make the First Tempering
- Heat the oil in a small pan. Once hot (not smoking), add the cumin seeds and asafoetida. Allow the cumin seeds to crackle.
Sauté Aromatics
- Add the finely chopped onion, ginger, and garlic to the pan. Sauté until the onions turn golden brown.
Add Tomato and Spices
- Stir in the pureed tomato and cook until the tomatoes soften and the masala releases oil from the sides of the pan. Add the coriander powder and garam masala and sauté for a few seconds.
Combine Tempering and Dal
- Pour the first tempering into the cooked dal and stir well to combine.
Simmer the Dal
- Bring the dal to a simmer, allowing it to thicken and the flavors to meld. Adjust consistency by adding water if needed, keeping in mind that the dal will thicken further upon cooling.
Make the Second Tempering (Optional)
- Heat the ghee in a separate small pan. Add the sliced garlic and fry until golden brown. Remove from heat and stir in the Kashmiri red chili powder (if using). The residual heat will cook the chili powder.
Finish and Serve
- Pour the second tempering over the dal and stir gently. Serve hot with rice or roti.
Recipe Notes
Expert Tips for the Best Palak Moong Dal
- For a smoother dal, you can blend a portion of the cooked dal before adding the tempering.
- Adjust the amount of chili powder to your preference. Start with less and add more as needed.
- Adding a squeeze of lemon juice at the end brightens the flavors.
- If you don't have black cardamom, you can substitute with a pinch of cardamom powder.
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Recipe Nutrition
Calories: 227kcalCarbohydrates: 29gProtein: 10gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 9mgSodium: 74mgPotassium: 669mgFiber: 8gSugar: 5gVitamin A: 1442IUVitamin C: 15mgCalcium: 83mgIron: 4mg
Taruna Deepak
Articles: 34
3 Comments
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This looks delightful! Thanks for the recipe.
Wow, this looks fantastic!
This looks fantastic! Appreciate the share.