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.
- 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
- 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 sauce to the cooked lentils and mix well and cook for the flavors to mingle, 8~10 minutes, stirring occasionally. Serve and Enjoy!!