Palak Moong Dal Delight | Simple and Nutritious & Easy to make Spinach and Moong Dal HKK.

spinach

🥗Healthier: kale

💰Cheaper: mustard greens

Kale is nutrient-dense while mustard greens are often less expensive.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds flavor and health benefits, while vegetable oil is budget-friendly.

Add 2 cups of water to a pot.

Rinse 1 cup of moong dal thoroughly and soak it for 30 minutes.

Add 1 tablespoon ginger-garlic paste, 1/2 teaspoon turmeric powder, and 1/2 teaspoon red chili powder to the pot with water and dal.

Bring the mixture to a boil, then reduce heat to low-medium and cook until the dal is tender, about 20 minutes.

In a separate pan, heat 4 tablespoons of oil over medium heat.

Add 6-7 cloves of chopped garlic and 2 chopped green chilies to the pan and fry for 2 minutes until the garlic changes color.

Add 2 medium-sized chopped tomatoes to the pan and cook for 5 minutes until soft, mashing them as they cook.

Add 500 grams of chopped spinach to the pan and mix well with the tomato mixture, cooking for 3-4 minutes until the spinach wilts.

Check the dal; if tender, mash it slightly and add it to the spinach mixture.

Add 1 cup of water to the mixture and stir well, then add 1 teaspoon of salt, 1/2 teaspoon of cumin seeds, and 1 teaspoon of kasuri methi.

Cover and cook on low heat for 10 minutes to allow flavors to meld.

For the tempering, heat 6 tablespoons of oil in a small pan.

Add chopped onion and fry until golden brown, then add 1/2 teaspoon of cumin seeds and 4 whole red chilies.

Once the onions are golden, pour the tempering over the dal and spinach mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary