Make Palak Moong Dal Recipe,Wholesome and Full of Iron Sabji
Palak Moong Dal is a delicious and nutritious recipe that combines the goodness of spinach and moong dal (split yellow gram). In Indian cuisine, every dish tells a story of tradition, flavor, and health, and Palak Moong Dal is no exception.
This vegetarian dish is a favorite among households across the subcontinent, not only because it tantalizes the taste buds but also because it offers a range of health benefits.
Palak Moong Dal is particularly rich in iron, making it an excellent choice for vegetarians and vegans who seek alternative sources of this essential mineral. Moreover, spinach and moong dal are rich in fiber, vitamins, and antioxidants, which promote digestive health and overall well-being.
During winter, Indian households often cook various lentils with fresh greens. Palak Moong Dal is a popular dish prepared in different styles with different ingredients.
Here, I share a simple palak moong dal recipe that includes spinach, dal, potato, eggplant, few spices and clarified butter(ghee). The potato and eggplant add binding to the dish and enhance its taste. This recipe for Palak Moong Dal is a dish without onions and garlic.
I pressure-cooked this palak moong dal sabji and then cooked it in an iron kadhai to make it even healthier and perfect for winter. Additionally, topping the dish with a dollop of ghee and a pinch of asafoetida adds an irresistible depth of flavor.
This Palak Moong Dal is a healthy and satisfying meal that is both nutritious and delicious. Its simplicity and nutritional value make it a go-to comfort food for health-conscious individuals and families.
Whether paired with hot rotis or any other type of bread, the Palak Moong Dal is always a memorable dish. My family and I enjoy having this Palak Moong Dal with Bajra (millet pearl) roti, boondi ka raita, and onion rings.
Table of Contents
Recipe Video
Recipe Card
Make Palak Moong Dal Recipe,Wholesome and Full of Iron Sabji
Ingredients
- 3 bunches or 250 grams Spinach
- ¼ cup Yellow Moong Dal
- 1 Eggplant
- 1 Potato
- 3 tbsp Clarified Butter
- 1½ tbsp Wheat Flour
- 3 to 4 Green Chilies
- 1 inch Ginger chopped
- Handful Fresh Coriander
- ¼ tsp Asafoetida
- ¼ tsp Turmeric Powder
- Salt as per taste
- 1¼ cup Water
Instructions
- Wash and soak ¼ cup of yellow moong dal for 20 minutes.
- Heat 1½ tbsp of clarified butter (ghee) in a pressure cooker. Add 3 to 4 finely chopped green chilies, 1 inch chopped ginger, ¼ tsp of asafoetida, ¼ tsp of turmeric powder, and saute' for a few seconds. Tip*- The quantity of green chili is more, but you can adjust it as per the taste. Do not use red chili powder in this recipe.
- Add washed three bunches or 250 grams of finely chopped spinach and mix all the ingredients.
- The volume of the spinach will reduce as you mix and saute' for a minute.
- Add a handful of coriander leaves (cilantro), one potato cut into cubes, one eggplant cut into cubes, soaked yellow moong dal, and salt as per taste. Mix all the ingredients well.
- Add 1¼ cup of water and mix it well.
- Cover with the lid, put on the whistle, and cook until four whistles.
- Let the steam be released naturally.
- Open the cooker and mix well.
- Beat the mixture (sabji) with a hand beater until the ingredients combine well.Tip*- Do not use an electric beater mixture will turn mushy or like a khichdi. A wooden beater works perfectly for this recipe.
- Transfer the sabji to an iron kadhi or a pan. Cover and simmer for five minutes.Tip*- This sabji tastes delicious when cooked in an iron kadhi. If you don't have one, cook in a pan or continue to cook in the cooker. Add less or around 1 cup of water if you don't cook in an iron kadhi.
- After five minutes, mix well and add 1½ tbsp of wheat flour.Tip*- Wheat flour will give a binding to the sabji. Water content in palak is higher, and flour will help to maintain a thick consistency.
- Mix all the ingredients until well combined.
- The wheat flour has combined well with the sabji. Cover and simmer for 5 minutes.
- Mix well. Perfect thick consistency gravy is ready.
- Immediately transfer the sabji to a serving bowl. If kept for a long time, it may turn black to iron content released from the kadhi.
- The color of the sabji will be slightly dark green or blackish as cooked in the iron kadhi. It enhances the taste of the dish and makes it delicious.
- Before serving, squeeze the juice of half a lemon. It tastes good if the sabji is slightly tangy. Adding lemon is optional.
- Heat 1½ tbsp of clarified butter (ghee) in a small pan and add a pinch of asafoetida. Mix well and spread it over the sabji.Tip*- The quantity of the ghee can be adjusted as per liking.
- Spread the tempering over the gravy.
- Serve hot with a bajra roti, jowar roti, or norma roti accompaniment with boondi raita and onion rings.
How to Make Palak Moong Dal Recipe at Home Step by Step Photos
- Wash and soak ¼ cup of yellow moong dal for 20 minutes.
- Heat 1½ tbsp of clarified butter (ghee) in a pressure cooker. Add 3 to 4 finely chopped green chilies, 1 inch chopped ginger, ¼ tsp of asafoetida, ¼ tsp of turmeric powder, and saute’ for a few seconds.Tip*- The quantity of green chili is more, but you can adjust it as per the taste. Do not use red chili powder in this recipe.
- Add washed three bunches or 250 grams of finely chopped spinach and mix all the ingredients.
- The volume of the spinach will reduce as you mix and saute’ for a minute.
- Add a handful of coriander leaves (cilantro), one potato cut into cubes, one eggplant cut into cubes, soaked yellow moong dal, and salt as per taste. Mix all the ingredients well.
- Add 1¼ cup of water and mix it well.
- Cover with the lid, put on the whistle, and cook until four whistles.
- Let the steam be released naturally.
- Open the cooker and mix well.
- Beat the mixture (sabji) with a hand beater until the ingredients combine well. Tip*- Do not use an electric beater mixture will turn mushy or like a khichdi. A wooden beater works perfectly for this recipe.
- Transfer the sabji to an iron kadhi or a pan. Cover and simmer for five minutes. Tip*- This sabji tastes delicious when cooked in an iron kadhi. If you don’t have one, cook in a pan or continue to cook in the cooker. Add less or around 1 cup of water if you don’t cook in an iron kadhi.
- After five minutes, mix well and add 1½ tbsp of wheat flour. Tip*- Wheat flour will give a binding to the sabji. Water content in palak is higher, and flour will help to maintain a thick consistency.
- Mix all the ingredients until well combined.
- The wheat flour has combined well with the sabji. Cover and simmer for 5 minutes.
- Mix well. Perfect thick consistency gravy is ready.
- Immediately transfer the sabji to a serving bowl. If kept for a long time, it may turn black to iron content released from the kadhi.
- The color of the sabji will be slightly dark green or blackish as cooked in the iron kadhi. It enhances the taste of the dish and makes it delicious.
- Before serving, squeeze the juice of half a lemon. It tastes good if the sabji is slightly tangy. Adding lemon is optional.
- Heat 1½ tbsp of clarified butter (ghee) in a small pan and add a pinch of asafoetida. Mix well and spread it over the sabji.Tip*- The quantity of the ghee can be adjusted as per liking.
- Spread the tempering over the gravy.
- Serve hot with a bajra roti, jowar roti, or norma roti accompaniment with boondi raita and onion rings.
FAQs
What is palak moong dal?
Palak Moong Dal is a delicious and nutritious recipe that combines the goodness of spinach and moong dal (split yellow gram).
What the ingredients of palak moong dal?
Palak Moong Dal is a popular dish prepared in different styles with different ingredients. Here, I share a simple palak moong dal recipe that includes spinach, moong dal, potato, eggplant, green chilies, ginger, asafoetida, turmeric powder, salt, and clarified butter (ghee). The potato and eggplant add binding to the dish and enhance its taste.
Is palak moong dal a healthy dish?
Palak Moong Dal is particularly rich in iron, making it an excellent choice for vegetarians and vegans who seek alternative sources of this essential mineral. Moreover, spinach and moong dal are rich in fiber, vitamins, and antioxidants, which promote digestive health and overall well-being.
Is palak moong dal good to eat during weight loss?
Palak Moong Dal is a healthy and satisfying meal that is both nutritious and delicious. Its simplicity and nutritional value make it a go-to comfort food for health-conscious individuals and families. Spinach and moong dal are rich in fiber, vitamins, and antioxidants, which promote digestive health and overall well-being.
What can you eat with palak moong dal?
Whether paired with hot rotis or any other type of bread, the Palak Moong Dal is always a memorable dish. In winter, relish this with this Palak Moong Dal with Bajra (millet pearl) roti, boondi ka raita, and onion rings.
Conclusion
Palak moong dal is a simple and wholesome dish (sabji) packed with iron. It combines the goodness of spinach and moong dal (split yellow gram). The best thing about this dish is that it requires only a few ingredients and is easy to cook, even for beginners. This dish is a healthy and satisfying meal that is both nutritious and delicious, making it an excellent option for kids who are hesitant to eat green vegetables and eggplant. If you like this recipe, please share it with your friends and leave a valuable comment to help us