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    Home » Vegetarian Side Dishes » Palak Moong Dal ~ Spinach in Mung Bean!

    Palak Moong Dal ~ Spinach in Mung Bean!

    Published: Jun 17, 2008 · Modified: Oct 16, 2020 by Srivalli · 23 Comments

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    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 in 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 the table, at least 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. The 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 the 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 it's half done. Take care you don't overcook 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 number of onions used can be less. Sauté till it's pink.

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

    Then add the cooked Moong dal and add the 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 it's boiling. This tastes great with Pulkas. Though I served it with Rotis.

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    Palak Moong Dal ~ Spinach in Mung Bean!

    Dish Type South Indian Dals
    Author Srivalli
    Tried this recipe?Mention @cooking4all or tag #cooking4all!
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    Reader Interactions

    Comments

    1. kamala says

      June 17, 2008 at 12:50 pm

      Yesterday I too made this spinach - Moongdal.Nandhu loves this.Looks so delicious Valli.

      Reply
    2. Naagurinchi says

      June 17, 2008 at 1:43 pm

      Sri ! Awesome ! Am really amazed by both your receipes and patience 🙂

      Asalu meeru elaa manage cheestharu ?
      Hats off Man !

      Reply
    3. Swati Raman Garg says

      June 17, 2008 at 4:11 pm

      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...

      Reply
    4. ranji says

      June 17, 2008 at 4:14 pm

      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:)..

      Reply
    5. Uma says

      June 17, 2008 at 4:27 pm

      delicious dal. I love it.

      Reply
    6. Arundathi says

      June 17, 2008 at 5:35 pm

      i love dal palak, valli! mostly use masoor though - its delicious - we have it atleast 2-3 a week in my house! i know! we just love it!

      Reply
    7. sra says

      June 17, 2008 at 1:29 pm

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

      Reply
    8. Roopa says

      June 17, 2008 at 7:13 pm

      That looks real good!! This combination sounds terrific! Never thought about using moong dal with spinach:)

      Reply
    9. Happy cook says

      June 17, 2008 at 2:18 pm

      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

      Reply
    10. karuna says

      June 17, 2008 at 8:02 pm

      nice dal. i make it too. you get your veggies and protein in one dish.

      Reply
    11. Trupti says

      June 17, 2008 at 8:08 pm

      hey Srivalli nice dal..I make spinach daal with Toor daal..by using moong dal it became very healthy

      Reply
    12. TBC says

      June 17, 2008 at 2:46 pm

      Palak with moong dal is a lovely dish. I make it usually with toor dal. 🙂

      Reply
    13. masalamagic says

      June 17, 2008 at 8:27 pm

      u're palak plant looks so refreshing sri! I make a similar moong curry with methi leaves- i'm sure this would have tasted divine!

      Reply
    14. Meera says

      June 17, 2008 at 8:59 pm

      I loved that picture of fresh spinach. Now my green (?) thumb is eager to plant some spinach!!:-D

      Your palak daal is simply awesome.

      Reply
    15. Devi Priya says

      June 17, 2008 at 9:20 pm

      I am with you sree, I enjoy gardening and specially cooking from your garden!

      Reply
    16. meeso says

      June 18, 2008 at 1:24 am

      Sometimes simple things can taste the best... It's all about what you're in the mood for... The dal looks good too!

      Reply
    17. lakshmi says

      June 18, 2008 at 2:01 am

      i grow palasa keerai too 🙂 and guess what i made this two days back 😀

      Reply
    18. Andhra Flavors says

      June 18, 2008 at 10:33 am

      manchi healthy recipe nenu oka sari moong daal palak try chesenu bagaa vachindi. I will try your version too.

      Reply
    19. Asha says

      June 18, 2008 at 11:02 am

      YUM! Simple dishes are the best Sri, good one!:)

      Reply
    20. Joanna says

      June 19, 2008 at 9:23 am

      Love this, lovely to have the spinach from the garden.

      Joanna

      Reply
    21. Anonymous says

      December 18, 2008 at 9:02 am

      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

      Reply
    22. Srivalli says

      December 19, 2008 at 6:07 am

      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!

      Reply
    23. Premkumar says

      May 08, 2009 at 11:06 pm

      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.

      Reply

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