Palak Dal (Spinach with Moong Dal) is a traditional Indian recipe for a classic curry of yellow moong dal and baby spinach in a spiced tomato base with chillies. The full recipe is presented here and I hope you enjoy this classic Indian version of: Spinach with Moong Dal (Palak Dal).
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Ingredients:
200g yellow moong dal
180g baby spinach, chopped
1 tbsp oil
2 garlic cloves, minced
1 tsp cumin seeds
3 Thai green chillies, sliced
1 red onion, chopped
1 tomato, chopped
½ tsp turmeric powder
1 tsp cayenne pepper or red chilli powder
½ tsp ground coriander seeds
salt, to taste
Method:
Wash the yellow moong dal then cook in a saucepan with about 500ml of water until mushy. Take off the heat and set aside.
Heat the oil in a kadhai or heavy-based wide-mouth pan over medium heat. Add the cumin seeds and once they sizzle, add the onions, garlic and green chillies, frying until the onions soften and turn a light brown in colour (about 8 minutes).
Now add the chopped tomato along with the turmeric powder, cayenne and coriander powder. Season to taste with salt, frying till the tomatoes soften.
Add the spinach to the pan, cooking so that it’s completely wilted. Keep cooking for a couple of minutes beyond this point.
Now add the cooked dal along with a little more water, if needed. Cover and cook for a few minutes until the dal, spinach and the onion-tomato masala comes together as a thickened gravy.
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