How to make Palakwali Moong - It's simple yet so tasty - moong dal cooked with spinach and simple spices

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Split green gram skinless (dhuli moong dal) (मूंगदाल धुली), Spinach leaves (palak)

Cuisine : Indian

Course : Dals and Kadhis

Palakwali Moong

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Dals and Kadhis recipes like bhinda ki kadhi, Mixed Kali Dal, Punjabi Pakorewali Kadhi, Amsul Saar.

Palakwali Moong Recipe Card

Palakwali Moong
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Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve :

Level Of Cooking : Easy

Taste : Mild

Ingredients for Palakwali Moong Recipe

  • Split green gram skinless (dhuli moong dal) soaked and drained 1 cup

  • Spinach leaves (palak) 10-12

  • Sea salt to taste

  • Turmeric powder 1/2 teaspoon

  • Ginger 1/2 inch pieces

  • Ghee 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Asafoetida a pinch

  • Cloves 7-8 cloves

  • Jaggery (gur) grated 1 teaspoon

Method

Step 1

Put moong dal in a pressure cooker, add salt, turmeric powder, ginger and 2 cups water. Mix, put the lid on and cook till 1-2 whistles are given out.

Step 2

Roughly chop spinach leaves.

Step 3

Heat ghee in a non stick pan, add cumin seeds and when they change colour, add asafoetida, cloves, spinach and salt. Mix well and cook for 3 minutes.

Step 4

Open the lid when the pressure reduces, add spinach mixture and mix well. Add jaggery and mix again. Cook for a minute.

Step 5

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.