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Moong Dal with Spinach | Moong Dal and Palak | Moong Dal with Spinach Recipe by Manjula

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Manjula's Kitchen
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Recipe Information

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Video-Specific Recipe

Moong Dal with Spinach

Cultural Context

Moong Dal with Spinach is a beloved dish in Indian cuisine, often enjoyed for its comforting flavors and nutritional benefits. Moong dal, or split yellow lentils, is a staple in many Indian households, prized for its high protein content and digestibility. The addition of spinach not only enhances the dish's color but also boosts its vitamin content. This dish is commonly served with rice or flatbreads and is a favorite for both everyday meals and special occasions, reflecting the versatility of Indian vegetarian cooking.

IndianINmain
45 min
medium
4 servings
Servings4
1 cup split moong dal
4 cups water
2 cups chopped spinach
1.5 teaspoons salt
1/2 teaspoon turmeric
1 tablespoon shredded ginger
1/4 teaspoon garam masala
1 teaspoon lemon juice
2 tablespoons ghee
pinch of asafoetida
1/2 teaspoon cumin seeds
1/4 teaspoon cayenne pepper
4 whole red chillies

spinach

🥗Healthier: kale

💰Cheaper: chard

Kale provides similar nutrients and texture, while chard is often less expensive.

moong dal

🥗Healthier: red lentils

💰Cheaper: split peas

Red lentils cook faster, while split peas are typically more affordable.

1

Wash and soak 1 cup of split moong dal for at least 30 minutes.

2

Chop 2 cups of spinach finely.

3

In a pressure cooker, add the soaked moong dal, chopped spinach, 4 cups of water, 1 tablespoon of shredded ginger, 1.5 teaspoons of salt, and 1/2 teaspoon of turmeric.

4

Turn the heat to medium-high and close the pressure cooker.

5

Once it comes to a boil, reduce the heat to medium and cook for about 7 minutes.

6

After 7 minutes, turn off the heat and wait until the steam escapes before opening the pressure cooker.

7

Cool the pressure cooker under cold water before opening it.

8

Check if the dal is ready; it should look great.

9

Add 1/4 teaspoon of garam masala and 1 teaspoon of lemon juice to the dal.

10

To prepare the chaunk, heat 2 tablespoons of ghee in a pan over medium-high heat until hot.

11

Add 1/2 teaspoon of cumin seeds, a pinch of asafoetida, 1/4 teaspoon of cayenne pepper, and 4 whole red chillies to the hot ghee.

12

Stir fry the spices for just a few seconds, then add about a teaspoon of water to prevent burning.

13

Pour the chaunk over the cooked moong dal and mix well.

Cooking Techniques

sautéingboiling

Equipment Needed

pressure cookerpan

Spice Level:

🌶️🌶️🌶️

Dietary

vegetarian

Also Known As

Spinach Moong DalPalak Moong Dal

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