We’ve always been fans of the vibrant Green Moong Dal and Palak Recipe a staple from Indian cuisine that blends earthy green moong dal with fresh spinach for a nourishing twist. It’s a simple dish packed with protein and vitamins making it perfect for busy weeknights.
Originating in the heart of India’s diverse culinary traditions this recipe offers comforting flavors that warm the soul. We love how it balances health and taste in every bite.
Join us as we explore this easy-to-make favorite that’ll elevate your home cooking.
Ingredients
In our Green Moong Dal and Palak recipe, we gather fresh, nutrient-rich ingredients that blend seamlessly to create a hearty, flavorful Indian dish packed with protein from the dal and vitamins from the spinach. Below, we list the ingredients in the order they are used, including prep specifics for accuracy and ease.
- 1 cup green moong dal: Rinsed thoroughly under cold water and soaked for 30 minutes to ensure even cooking and a creamy texture.
- 2 cups fresh palak (spinach): Washed well, roughly chopped, and drained to remove any grit, preserving its vibrant green color and earthy flavor.
- 1 medium onion: Finely chopped for quick sautéing, adding a sweet base to the dish.
- 2 medium tomatoes: Diced to release their juices, enhancing the tangy sauce.
- 1 tablespoon ginger-garlic paste: Freshly prepared by grating 1-inch ginger and 4 garlic cloves, infusing bold, aromatic notes.
- 1 teaspoon cumin seeds: Whole and dry-roasted for a nutty crunch when tempered.
- 1/2 teaspoon turmeric powder: Adds a warm, golden hue and anti-inflammatory benefits.
- 1 teaspoon red chili powder: Adjust to taste for a subtle heat that complements the greens.
- 1 teaspoon garam masala: Sprinkled at the end for depth and a signature spicy-sweet finish.
- 2 tablespoons oil or ghee: Use for tempering to carry the spices’ flavors.
- Salt: To taste, about 1 teaspoon, for seasoning.
- 3 cups water: For cooking the dal to the right consistency, resulting in a comforting, stew-like meal.
Instructions
Now that we have gathered our fresh ingredients, let’s walk through the steps to create our hearty Green Moong Dal and Palak dish. We promise a straightforward process that delivers a nutritious, flavorful result every time.
Prep Work
Before we start cooking, proper preparation ensures our Green Moong Dal and Palak turns out vibrant and full of flavor. First, rinse 1 cup of green moong dal under cold water until it runs clear, then soak it in 3 cups of water for at least 30 minutes to soften the lentils and reduce cooking time. While the dal soaks, finely chop 1 medium onion and 2 medium tomatoes for a juicy base, and wash and roughly chop 2 cups of fresh palak (spinach) to retain its bright green color and nutrients. Next, measure out 1 tablespoon of ginger-garlic paste and gather spices like 1 teaspoon cumin seeds, ½ teaspoon turmeric powder, 1 teaspoon red chili powder, and ½ teaspoon garam masala to add depth and warmth to our dish.
Cook the Dal
With our ingredients prepped, we begin cooking the dal to build a rich, comforting base. Heat 2 tablespoons of oil or ghee in a large pot over medium heat, then add 1 teaspoon cumin seeds and let them sizzle for 30 seconds until fragrant, filling the kitchen with an inviting aroma. Stir in the chopped onion and sauté for 3-4 minutes until golden brown, followed by 1 tablespoon ginger-garlic paste and cook for another minute until the raw smell dissipates. Add the chopped tomatoes along with ½ teaspoon turmeric powder, 1 teaspoon red chili powder, and ½ teaspoon garam masala, then mix well and cook for 2-3 minutes until the mixture forms a thick, aromatic paste. Drain the soaked green moong dal and add it to the pot with 4 cups of water and 1 teaspoon salt, then bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until the dal is tender yet holds its shape, creating a creamy texture that makes this dish irresistibly satisfying.
Add Palak and Finish
Once the dal is nearly ready, we incorporate the palak to add a fresh, earthy twist and complete our recipe. Stir in the chopped palak and mix gently to wilt the leaves, which should take about 3-5 minutes on medium heat, preserving their vibrant green hue and subtle crunch. Taste and adjust seasoning with additional salt or spices if needed, then simmer for another 2 minutes to blend the flavors, resulting in a harmonious dish where the nutty green moong dal pairs perfectly with the slightly bitter notes of spinach. Remove from heat and serve hot for the best experience.
Equipment Needed
To bring our Green Moong Dal and Palak Recipe to life with ease and precision, we rely on a few essential tools that streamline the preparation and cooking process. These items ensure everything from soaking the dal to simmering the flavors comes together smoothly.
- Large Mixing Bowl: We use this for rinsing and soaking the green moong dal, allowing it to absorb water evenly and reduce cooking time. Choose one with a capacity of at least 2 liters to handle the 1 cup of dal without overflow.
- Chef’s Knife and Cutting Board: A sharp chef’s knife is crucial for chopping the onion, tomatoes, and palak quickly and safely, while a sturdy cutting board provides a stable surface. This duo helps in preparing the fresh ingredients with minimal effort.
- Medium Saucepan or Pressure Cooker: For cooking the dal and blending it with spices, we recommend a medium saucepan (about 3-4 liters) for stovetop simmering or a pressure cooker to speed up the process—ideal for busy weeknights when time is limited.
- Measuring Cups and Spoons: Accuracy is key in our recipe, so we always use measuring cups for ingredients like the 1 cup of green moong dal and 2 cups of palak, and measuring spoons for spices such as turmeric powder and red chili powder to achieve the perfect balance of flavors.
- Wooden Spoon or Ladle: This tool is perfect for stirring the mixture during sautéing and simmering, preventing the dal from sticking to the pot and ensuring the earthy notes of spinach integrate fully.
With these tools ready, we transition seamlessly from ingredient prep to the flavorful cooking steps outlined earlier.
Make-Ahead Instructions
To make our Green Moong Dal and Palak Recipe even more convenient for busy schedules, we recommend preparing certain elements in advance. This approach allows the flavors to develop while saving valuable time during meal prep. Below, we outline the key steps, focusing on soaking, chopping, and storing components to maintain their freshness and nutritional value.
Preparing and Storing Ingredients
We can start by handling the core ingredients ahead of time:
- Rinse and soak the green moong dal: Measure 1 cup of green moong dal, rinse it under cold water until clear, and soak it in a bowl with 3 cups of water for at least 4 hours or overnight. After soaking, drain the dal and store it in an airtight container in the refrigerator for up to 24 hours. This step ensures the dal cooks faster and absorbs flavors more effectively when we proceed to cooking.
- Chop vegetables: Finely chop 1 medium onion and 2 medium tomatoes, then wash and roughly chop 2 cups of fresh palak (spinach). Place the chopped onion and tomatoes in separate airtight containers or sealed bags in the refrigerator, where they will stay fresh for 1–2 days. For the palak, store it in a moisture-proof bag to prevent wilting, keeping it crisp and vibrant for up to 48 hours.
- Prepare spice mix: Combine 1 teaspoon of cumin seeds, ½ teaspoon of turmeric powder, 1 teaspoon of red chili powder, and ½ teaspoon of garam masala in a small bowl or jar. We can mix these spices ahead and store them in an airtight container at room temperature for up to a week, allowing the aromas to intensify and enhance the dish’s earthy, spicy notes.
Storage Tips and Reheating Guidelines
For optimal results, we advise using proper storage methods to preserve the dish’s hearty texture and rich flavors:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigerator | Up to 3 days | Store cooked dal and palak mixture in an airtight container; cool it completely before sealing to avoid condensation, which can dilute flavors. |
| Freezer | Up to 2 months | Freeze portions in freezer-safe bags or containers; label with the date to ensure we use them at peak quality for reheating. |
When ready to serve, we simply reheat the pre-prepared elements in a saucepan over medium heat with a splash of water or ghee. Stir gently until warmed through, letting the nutty essence of the green moong dal blend seamlessly with the fresh, verdant spinach for a comforting, nutritious meal.
Conclusion
We’ve shared this Green Moong Dal and Palak recipe to inspire your home cooking. It’s a straightforward way to add nutritious elements to everyday meals.
We know you’ll love how it balances flavors and fits busy lives so let’s make it a go-to choice for wholesome eating.
Frequently Asked Questions
What is the Green Moong Dal and Palak Recipe?
The Green Moong Dal and Palak Recipe is a simple Indian dish that combines nutritious green moong dal with fresh spinach (palak) for a flavorful, comforting meal. It’s easy to prepare, packed with health benefits like protein and vitamins, and perfect for busy weeknights, offering a balance of nutty lentils and earthy greens.
What ingredients are needed for Green Moong Dal and Palak?
Key ingredients include 1 cup rinsed and soaked green moong dal, 2 cups fresh spinach, 1 medium onion, 2 medium tomatoes, ginger-garlic paste, cumin seeds, turmeric, red chili powder, garam masala, oil or ghee, salt, and water. Each adds to the dish’s hearty texture and nutrition, making it a wholesome option.
How do I prepare Green Moong Dal and Palak?
Start by rinsing and soaking the dal. Sauté cumin seeds and onions in oil, add tomatoes and spices to form a base, then mix in the dal with water and simmer until tender. Add spinach and cook until wilted. Prep time is about 15 minutes, cooking around 20-30 minutes, for a total of 35-45 minutes.
What equipment is needed for this recipe?
You’ll need a large mixing bowl for soaking, a chef’s knife for chopping, a medium saucepan or pressure cooker for cooking, measuring cups and spoons for accuracy, and a wooden spoon or ladle for stirring. These tools help streamline the process for optimal results.
Can I make Green Moong Dal and Palak ahead of time?
Yes, prepare by rinsing and soaking dal, chopping vegetables, and mixing spices in advance. Store ingredients in the fridge for up to 24 hours to keep them fresh. Cooked dish can be refrigerated for 2-3 days; reheat gently on the stove with a little water to maintain texture and flavor.
What are the health benefits of Green Moong Dal and Palak?
This recipe is rich in protein from moong dal, iron and vitamins from spinach, and antioxidants from spices. It’s low in fat, aids digestion, supports heart health, and provides a balanced mix of nutrients, making it an ideal healthy meal for everyday eating.