A creamy, flavorful palak dal recipe made with simple everyday ingredients that saves you time and calories!
Learn how to make this easy moong dal palak recipe on stovetop/ instant pot/ pressure cooker with tips and tricks that help even beginners to cook delicious palak dal.
If you have the time, rinse and soak the lentils for about 10 to 15 minutes before cooking.
Place lentils with onions, tomatoes, garlic and green chili. Add roughly chopped spinach (palak).
Add asafoetida, turmeric powder and water. Do not mix! (Note: Hing or asafoetida is an Indian spice that’s usually used with dal. It helps prevent gas and bloating.)
Close the lid and set the mode to pressure-cook. Set the timer to 10 minutes. Allow the pressure to release naturally.
Close and cook on high flame. When it reaches high pressure, reduce flame to medium and cook for 4 whistles or 10 minutes.
Heat oil in a small pan and add mustard. Once it starts popping, add urad dal. Once it roasts to a golden brown, add red chillies and curry leaves. Roast for 2 minutes.
Drizzle the tempering on the curry. Add salt and mix everything together. Optional: if you want your dal spicier, you can add chili powder to the tempering....
Add ½ to 1 teaspoon of chili powder when you roast the chilies and urad dal for tempering. Add 2 tablespoons of water, bring it to a boil and pour the tempering onto the cooked palak dal.
No-saute, no-blend, creamy moong dal palak that requires basic ingredients you probably have in your kitchen!
The protein-rich moong dal combine with the nutrient-dense spinach to give you an entirely plant-based health boost.