Palak Moong Sabzi

Recipe by
Total Time:
20 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 1/2 cup whole green gram (moong), soaked in water for 30 minutes
  • 1 bunch spinach, cleaned, chopped finely
  • 1 tsp lemon juice
  • 1 green chilli, slit vertically
  • 1/2 inch piece ginger, grated
  • 2 flakes garlic, crushed
  • 1 stalk curry leaves
  • 1/4 tsp turmeric powder
  • 1/4 tsp coriander seed powder
  • 1/4 tsp red chilli powder
  • 2-3 pinches asafoetida
  • 1/4 tsp each cumin and mustard seeds
  • Salt to taste
  • 1 tbsp oil or ghee

How to Make Palak Moong Sabzi

  • Wash and drain spinach in colander and keep aside.
  • Boil moong in plenty of water till soft but not mushy.
  • Add spinach to boiling moong and simmer covered for 2-3 mins.
  • Take off fire and allow to cool a little.
  • Heat oil in a deep saucepan, add seeds and allow to splutter.
  • Add curry leaves, asafoetida, ginger, garlic, chilli and stir fry for a minute.
  • Add all other masalas, salt and 2 tbsp water and stir to boil.
  • Add in boiled moong/spinach and stir gently.
  • If there is extra moisture, allow it to evaporate.
  • Let a little moisture be left behind (do not make too dry).
  • Take off fire and stir in lemon juice.
  • Pour into serving dish while piping hot.
  • Serve hot with rice, phulkas, bhakri etc.