Moong Dal palak

Total Time:
15-30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 1/4 cup - moong dal/paasi paruppu
  • 1 cup - palak leaves, tightly packed
  • 1 - onion
  • 1 - large tomato
  • 3/4 tsp - ginger garlic paste
  • 3/4 tsp - garam masala powder
  • 5 to 6 - green chilli
  • 1/4 tsp - sugar
  • 1.25 tsp - salt
  • 1 tsp - ghee
  • 1 tsp - cumin

How to Make Moong Dal palak

  • Wash the palak and remove the stem.
  • Tear the leaf and take out the thick stem in the middle too, if possible, to make sure it gets cooked easily.
  • Fry palak in 1/2 a tsp oil, along with green chillies.
  • Pressure cook moong dal up to 3 whistles.
  • Fry the palak until it gets reduced in volume.
  • Cool down and grind with little water.
  • Heat kadai and temper with ghee and cumin.
  • Add finely chopped onions and fry till transparent.
  • Add ginger garlic paste and fry, until raw smell goes away.
  • Add chopped tomatoes, salt and fry until tomatoes turn mushy.
  • Add the ground palak, sugar and garam masala.
  • Fry for 2 minutes on medium flame.
  • Add cooked, mashed dal.
  • Mix well, add 1 cup water and let it boil for 4 to 5 minutes, or until you get a thick consistency.
  • Top with ghee if desired and serve hot, with steamed basmati rice and your choice of subzi.
  • You can have it with roti as well.
  • Recipe courtesy: Rak's Kitchen