Palak Moong Dal ~ Spinach in Mung Bean!

This was supposed to be the first post to be followed by the Palak Puri. But somehow it got first! Things always happen that way right. We plan something, and something else happens. Anyway how we cope with it and make the best, is the part of the game called life! Well I guess I don’t need to go further into that topic. This Palak fantasy we indulge, goes back to those days before marriage. This was something that Amma used to make so very often. We used to ensure we had this on table, atleast once a week. That was the attachment we had with this dal.

But after marriage, things somehow changed. Since hubby dear used to prefer mostly spicy stuff, these dishes took a back seat. I always thought of making it, but it never somehow came around. Finally we have reached a point, where everything gets accepted. You can say its time constraint or so many factors. Fact remains, we finally got to make this. This dal becomes more interesting when all you got to do is, pluck few leaves and your dinner is ready! This is what I did this Saturday. Not being sure what to prepare for dinner, I was walking with the kids in the backyard, when I suddenly happened upon these pots of spinach plants. They had bloomed well. And all those memories of Palak in Yellow Moong dal, was all I could remember.

I went back home with a handful of leaves. And finally they danced a melody in company of the lovely Yellow Moong dal! The dance of the youth all remembered again!

Ingredients Needed:

Spinach Leaves – about 10 – 15 medium leaves
Yellow Moong Dal – 1/2 cup
Garlic pods – 2
Onions – 1 small
Green Chillies – 3-4 nos
Salt to taste
Cumin Seeds – 1/2 tsp
Oil – 1 tsp

Method to prepare:

Pressure cook the moong dal till its half done. Take care you don’t over cook this.

Heat a pan with oil. Temper with cumin seeds. Once they start spluttering, roast the finely chopped garlic. Fry for 1 min, till they leave aroma. Then sauté finely chopped onions. The amount of onions used can be less. Sauté till its pink.

Wash and chop the Spinach to fine pieces. Add these along with the slit green chillies, to the pan. Sauté well. This takes about 3-4 mins.

Then add the cooked Moong dal and add required amount of water. Bring to boil. Adjust salt. Simmer for 5 – 10 mins. The dal should be of medium consistency as this is usually served with Pulka or chapatis.

If you feel the spice is not enough, you can add chili powder while its boiling. This tastes great with Pulkas. Though I served it with Rotis.

Sending this to Joanna from Joanna’s Food, who is hosting this week’s WHB. Weekend Herb Blogging is an event started by Kalyn!

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Palak Moong Dal ~ Spinach in Mung Bean!
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Dish Type South Indian Dals
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Dish Type South Indian Dals
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23 comments

  1. i loveeee dal palak sri…. perfect light and healthy food with rotis…
    i made lasooni dal palak with a mix of toor and moong dal … even that is good.. last night i added some masoor dal too … hehe ok this sounds bizarre but it turned out better every time…
    u know mine always becomes a bit liquidy.. i love it the way u have made it.. a bit thick .. where u get the feel of d dal thoroughly…

  2. this looks delcious..i make simple mung dal curry with chapathis..addition of spinach sounds even better..i like it..will add it next time:)..

  3. That palak looks so fresh and good, Valli! Was the water already there or did you add it for effect, like our shopkeepers? 🙂

  4. Isn’t it wonderful you can go to the backyard and pluck few of the leaves and make a dish.
    Wish i could do that.
    I love dal with palak, but have to admit i tend to make always the plain dal

  5. Dear Sri,

    When you say garlic pods does that mean the 2 whole garlic pods or 2 garlic flakes. Pls reply cos I want to try out this dish.

    Vanessa

  6. Joanna, I meant the garlic flakes, though not in the technical meaning of flakes. just take two small flakes fresh out of the bulb and peel and chop into fine pieces and use…gives great taste!

    do try and let me know!

  7. Your’e spinach is absolutely overcooked! It looked wonderful in the pot but not in the dish that you had made! Spinach is best when eaten raw or slightly cooked.. Just a thought.

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