spinach moong dal curry | palak moong dal recipe | moong dal with spinach | Vibha's Kitchen

moong dal

🥗Healthier: split yellow lentils

💰Cheaper: split peas

Split peas are often less expensive and provide a similar texture.

cooking oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective alternative with a neutral flavor.

Soak 1/2 cup moong dal for 30 minutes.

Cut 2 bunches of spinach into medium-sized pieces.

In a vessel, add soaked moong dal, 1 small chopped tomato, 1 small sliced onion, 1/4 teaspoon turmeric powder, 1/2 teaspoon salt, and 1 tablespoon coconut oil.

Add the spinach leaves and mix everything together.

Add 1/2 cup of water, cover, and allow it to cook.

In a pan, add 1 teaspoon of coconut oil, 6-7 small garlic cloves, and 1 small roughly chopped onion; sauté on low to medium flame until the onion is soft.

Add 10-12 Kashmiri red chilies, 1.5 tablespoons of coriander seeds, and 5-6 fenugreek seeds; roast well.

Add 1/2 teaspoon cumin seeds and 1 pinch of carom seeds; roast until done and allow to cool.

Grind the roasted ingredients with 1 pinch of mustard seeds, a small piece of tamarind, a small piece of hing, and 1 cup of coconut into a fine paste.

Check the moong dal and spinach; if half cooked, allow it to cook for 5 more minutes.

Add the ground masala to the cooked moong dal and spinach, adjusting the consistency with water if needed.

Mix everything nicely, cover, and cook on medium flame for 5 minutes.

Check the salt and add if needed, then cover and cook on medium flame for 5 more minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary