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Palak Moong Dal

Prep time: 20 mins I Cooking time: 30 - 35 mins I Serving: 3 - 4

Ingredients for boiling dal :

1 cup / 200 gms Sabut Moong Dal, washed (Green Gram)

1 cup / 30 gms Spinach (washed & chopped)

2 cups / 450 ml Water

1 tsp Turmeric Powder

2 tsp Salt

Ingredients for Tadka / Tempering :

4 tbsp / 60 ml Desi Ghee / Clarified butter

7-8 Garlic Cloves, chopped 2-3 Red Chillies (dried & whole)

3 Onion, medium sized (chopped)

2 Tomatoes, medium sized (chopped)

1 Green Chilli (chopped)

1.5 tsp Red Chilli Powder (adjust to taste)

1 tsp Garam Masala Powder

2 tbsp Fresh Coriander, finely chopped

Method :

To the bowl add dal and wash well with water at least 2-3 times

To the pressure cooker, add washed dal + water + salt + turmeric powder & chopped spinach. Pressure cook for 5-6 whistles on medium heat and switch off the gas

Allow the pressure to release naturally. Open the pressure cooker and set aside

Heat the ghee/clarified butter in a deep pan/kadai, add chopped garlic and sauté for 3-4 mins on medium heat

To the pan add whole red chillies and stir for 1-2 mins

Next add chopped onions to the pan and sauté for 5-7 mins on medium heat

Once the onion turns light brown add chopped tomatoes and sauté for 4-5 min on medium heat until tomatoes gets soft and mushy

To the pan add green chillies and stir for 1-2 mins

To the pan add red chilli powder + garam masala powder and mix well

Add chopped fresh coriander leaves and stir for 1-2 minutes.

Adjust the salt level to your taste

To the pan add the boiled dal. Mix well and boil it for 5-7 minutes on medium heat. Turn off the flame

Time to taste:)

Serve hot with Chapati, steamed rice, achar & papad


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