Green moong palak dal is a healthy, protein and iron-rich Indian dish made from whole green gram (moong dal with skin) and spinach (palak), often prepared in a pressure cooker and finished with a tempered spice mix (tadka). It is versatile, easy to digest, and pairs well with rice or Indian flatbreads like roti or paratha.
1 cup whole green moong dal (green gram), soaked for 2-4 hours or overnight
4 cups spinach leaves, washed well and chopped
2 cups water (adjust as needed for desired consistency)
½ tsp turmeric powder
Salt to taste
For the Tempering (Tadka):
2 tbsp ghee or oil
1 tsp cumin seeds (jeera)
½ tsp finely chopped or grated ginger
(Optional) Pinch of asafoetida (hing), chopped garlic, or whole red chilies
Instructions
Cook the Dal and Spinach:
Drain the soaked moong dal and rinse thoroughly.
In a pressure cooker, combine the dal, chopped spinach, water, turmeric powder, and salt.
Pressure cook for 3-4 whistles on a medium flame, or according to your cooker’s instructions, until the dal is soft but still holds its shape.
Let the pressure release naturally. If the dal is too thick, add a little more hot water and simmer.
Prepare the Tempering:
In a separate small pan or a specific tadka ladle, heat the ghee or oil over medium heat.
Add the cumin seeds and allow them to splutter and turn brown.
(Optional) Add ginger, garlic, or whole red chilies and sauté for a few seconds until their raw smell disappears.
If using ground spices like red chili powder, turn off the heat before adding them to prevent burning, then mix quickly.
Combine and Serve:
Pour the prepared tempering mixture immediately over the cooked dal and cover with a lid for a couple of minutes to infuse the flavors.
Garnish with fresh coriander leaves and an optional squeeze of lemon juice before serving.
This dish is a wholesome and comforting meal, highly nutritious due to its high fiber and protein content. It can be served hot with steam
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