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    Home » Blogging Marathon » Palak Moong (Spinach Mung beans) Vegan Recipe

    Palak Moong (Spinach Mung beans) Vegan Recipe

    Published: May 24, 2018 · Modified: Jun 18, 2020 by Pavani · 19 Comments

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    A creamy, saucy and packed with spinach, this Palak Moong is a great accompaniment to both rice and roti.

    Spinach Mung beans 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.Spinach Mung beansThis 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.Spinach Mung beansThis 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.

     

    bm-logoLets check out what my fellow marathoners have cooked today for BM# 88.

    Palak Moong

    A creamy, saucy and packed with spinach, this Palak Moong is a great accompaniment to both rice and roti.
    Author: Pavani
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    Prep Time: 15 minutes mins
    Cook Time: 30 minutes mins
    Total Time: 45 minutes mins
    Course: Side Dish, soups stews
    Cuisine: Indian
    Servings: 6 Servings

    Ingredients

    • 1 cup Whole Green Moong dal (Sabut Moong)
    • 4~5 cups Spinach, chopped
    • 2 tsp Cumin seeds
    • 3~4 Green Chilies
    • 2 tbsp Oil (or ghee, for a non-vegan version)
    • 1 Small Red Onion, finely chopped
    • 2" Ginger piece, finely grated
    • 1 Large Tomato, chopped
    • To taste salt
    Get Recipe Ingredients

    Instructions

    • Rinse moong dal thoroughly and soak in lots of water for 4~6 hours or overnight.
    • Combine the soaked dal with 4 cups of water, bring to a boil and cook uncovered, over medium heat. Skim off and discard the foam that forms on the surface.
    • Add the spinach, a little at a time to the pan. Cook till the spinach wilts. Cover and simmer, stirring occasionally, until the dal is almost tender but still firm-looking, about 20~30 minutes.
    • Uncover the pan, raise the heat to medium and continue to simmer the lentils, stirring occasionally, until the sauce thickens slightly and the spinach starts to look very soft, about 15 minutes.
    • While the curry is simmering, coarsely grind cumin seeds and chilies to a paste.
    • Heat the oil or ghee in a small skillet over medium-high heat. Add the onion and ginger, cook until onion is light brown around the edges, 5~8 minutes.
      Stir in the cumin-chili mixture, tomato and salt. Simmer over medium heat, uncovered, stirring occasionally, until the tomato softens and gets mushy, about 3~5 minutes. Add the onion mixture to the cooked lentils and mix well and cook for the flavors to mingle, 8~10 minutes, stirring occasionally. Serve and Enjoy!!

    Nutrition

    Calories: 190kcal | Carbohydrates: 28g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 128mg | Potassium: 666mg | Fiber: 8g | Sugar: 5g | Vitamin A: 2563IU | Vitamin C: 17mg | Calcium: 83mg | Iron: 4mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Priya Suresh

      May 25, 2018 at 1:05 am

      Just need some rotis to clean this nutritious, protein packed palak moong, omg seriously very irresistible Pavani. What an incredible vegan dal there.

      Reply
    2. Usha

      May 25, 2018 at 6:57 am

      I recently started making dals with whole moong. Palak whole moong dal looks so creamy and delicious. Will try this soon.

      Reply
    3. Vaishali

      May 25, 2018 at 8:40 pm

      Paalak in moong sounds like a fantastic combo , we use Chana daal in Paalak but this sounds like a perfect wholesome dish . Definitely a must try .

      Reply
    4. Gayathri Kumar

      May 25, 2018 at 11:22 pm

      Highly nutitious dal recipe. It looks so creamy. Adding spinach is brilliant as it is easier to feed kids with greens when served like this..

      Reply
    5. Varada

      May 26, 2018 at 6:20 pm

      Mung beans and spinach sounds awesome together. We make usal with whole mung beans and I use a coconut cilantro base. I can imagine how flavorful spinach would be. Nice one!

      Reply
    6. Mayuri Patel

      May 27, 2018 at 2:33 pm

      Tasty preparation, I often add spinach to whole moong as that was one way to get the kids to have spinach. I still add some whenever I can as it makes the moong taste so different.

      Reply
    7. Rafeeda - The Big Sweet Tooth

      May 28, 2018 at 3:37 am

      I have that book and I literally sink in it each time I open it! Haha too many choices! The moong dal curry with palak would be lovely to scoop up with some chapathis...

      Reply
    8. Srivalli

      May 29, 2018 at 5:47 am

      Using whole moong is a great idea, and I am sure this is a filling dal! I am sure this will taste excellent with rotis and rice as well!..wonderful choice Pavani..

      Reply
    9. Sandhiya

      May 29, 2018 at 10:19 am

      It's my favorite dal recipe with spinach.I have prepared the same way expect whole moong dal, i usually use the split yellow moong dal. Looks so delicious, Pavani.

      Reply
    10. Renu

      May 29, 2018 at 1:54 pm

      Such a simple yet so healthy and comforting Dal... beautiful pics..

      Reply
    11. Harini

      May 29, 2018 at 10:29 pm

      Simple and comforting for sure. I often feel bad that we don't use the whole mung beans as frequently. I am sure this will inspire people like me to cook with mung beans more often 🙂

      Reply
    12. Sowmya

      May 29, 2018 at 11:58 pm

      Just reading the recipe is making me drool. Spinach and moong sounds like a flavourful and delicious accompaniment to some hot rotis.

      Reply
    13. farah

      June 01, 2018 at 11:19 am

      beautiful pics .....this recipe is super healthy...............will definitely try my luck with my kids........:)

      Reply
    14. themadscientiststskitchen

      June 06, 2018 at 11:45 am

      Drooling over the pictures. I cannot concentrate on the recipe. Looks delicious

      Reply
    15. Chef Mireille

      June 06, 2018 at 3:33 pm

      a hearty and healthy dal - I love spinach in anything - would love this

      Reply
    16. sapana

      June 08, 2018 at 5:14 pm

      I normally make palak moong with split moong dal but using the whole moong sounds a wonderful idea. Such comforting and tasty dal.

      Reply
    17. Sanjeev

      January 14, 2022 at 8:34 am

      Very well-balanced recipe except for point #8 in the recipe. There is mention of adding sauce to the lentils. Is there a sauce that we require to add at this stage?

      Reply
      • cookshideout

        January 15, 2022 at 2:42 pm

        Hi Sanjeev, thank you for pointing that out. 'Sauce' is a typo in that step. It refers the sautéed onion-tomato mixture. I've updated the recipe accordingly. Hope this helps.

        Reply
    18. Meow

      December 04, 2023 at 9:36 pm

      5 stars
      GGs

      Reply

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    56 shares