Moong Dal Palak

What makes this dish special

This recipe is a healthy and flavorful take on a classic Indian dish. It combines the protein-rich moong dal with the nutrient-packed spinach, creating a balanced and nutritious meal. The dish is quick and easy to prepare, making it perfect for busy weeknights. The addition of a sizzling tadka, made with ghee, cumin, garlic, and Kashmiri red chili, adds a burst of flavor and aroma to the dal. The use of Kashmiri red chili powder provides a vibrant color without making the dish overly spicy. This moong dal palak is a versatile dish that can be enjoyed with rice, roti, or paratha.

Recipe

Ingredients:

• Moong dal: 125g (washed well)
• Palak: 125g (chopped coarsely)
• Tomatoes: 1 large (finely chopped)
• Onion: 1 cup (finely chopped)
• Garlic: 2 tsp + 1 tsp (finely chopped)
• Ginger: 1 tsp (grated)
• Green chillies: 1 tsp (finely chopped)
• Ghee: 2 Tbsp + 2tsp
• Jeera: 1 tsp + 1 tsp
• Haldi: ½ tsp
• Tomato puree: 2 Tbsp
• Kashmiri red chilli powder: 1 tsp + ½ tsp
• Coriander powder: 2 tsp
• Cumin powder: 1 tsp
• Garam masala powder: ½ tsp
• Coriander: chopped (for garnishing)
• Salt: to taste
• Water: 1 litre

Instructions:

1. Pressure cook the dal with 2 ½ cups of water for two whistles. Slightly mash with a ladle, once cool, and keep aside.
2. In a pan, add 2 Tbsp ghee. Once hot, add the jeera. Now add garlic and ginger. Once they turn pink, add the onions and green chillies. Sauté till they turn a light brown. Add the tomatoes, cook till soft. Add all spices, salt, and 2 Tbsp water. Sauté for a minute. Add the tomato puree. Now add the palak. Sauté for a couple of minutes. Add the cooked dal.
3. Cook on high heat till it comes to a boil. Then turn heat to low and cook for 3-4 minutes. Adjust consistency.
4. Pour the dal in the serving bowl.
5. In a tadka pan / deep ladle, add 2 tsp of ghee. Once hot, add jeera, chopped garlic, and Kashmiri red chilli. Pour over the dal. Garnish with chopped coriander and serve hot.

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