A creamy, saucy and packed with spinach, this Palak Moong is a great accompaniment to both rice and roti.
My theme for the last week of this month’s blogging marathon is ‘Dazzling Dals’. Lentils, legumes form a very important part of our diet and I am always looking for new recipes. So when I saw this theme, I took it up to try some new dishes for the family. First up is this ‘Palak Moong’ that is great to serve with both rice or roti.This Palak Moong recipe is from Raghavan Iyer’s 660 Curries cookbook. This dal is made with whole moong (mung beans). I mostly use whole moong to make pesarattu or I sprout them and use in salads and rice dishes. So this dish sounded really interesting to me.
Original recipe doesn’t call for soaking the lentils. But I soaked them for 4 hours, this helped in cooking them faster. So, if you have time soak them, if not, it’s totally fine – but it will take a little longer to cook.This dal is as much about the moong beans as it is about the spinach. There’s quite a bit of spinach in the recipe – as you all know spinach wilts and cooks down to a fraction of it’s initial volume. In this recipe a lot of spinach is cooked along with the dal until its velvety soft and creamy. If you like creamy and delicious dal, do try this recipe and I am sure you will love it.