Sookhi Moong Palak Dal Recipe (Whole Green Moong Gram with Spinach)
A high protein North Indian Recipes recipe with green moong dal (whole) - soaked overnight, spinach leaves (palak) - chopped and boiled, tomato. Ready in 1h 5m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
14 steps- 1
To begin making the Sookhi Moong Palak Dal Recipe, first drain the water from the soaked green moong and keep it aside
green moong dal (whole) - soaked overnight(1 cup)green chilli(2)green chilli - to garnish(1) - 2
In a mixer-grinder, add the spinach and tomatoes and puree them together
spinach leaves (palak) - chopped and boiled(1/2 cup)tomato(2) - 3
Keep this aside
- 4
Heat the mustard oil in an iron kadhai and add the jeera seeds to it
-/2 tablespoons mustard oil(1)cumin seeds (jeera)(1 teaspoon) - 5
When they start sputtering, add the onions and fry until they are soft and lightly browned
onions - chopped(2)onion - few slices(1/4) - 6
Add the garlic, ginger and green chillies and saute for a few seconds until you can smell the aromas coming through
green moong dal (whole) - soaked overnight(1 cup)cloves garlic - minced(5)inch ginger - minced(1)green chilli(2)green chilli - to garnish(1) - 7
Next, add the spinach-tomato puree along with salt and cook for 2 minutes
spinach leaves (palak) - chopped and boiled(1/2 cup)tomato(2)salt - to taste - 8
To this, add the drained dal and cook on high heat, stirring often, for 5 minutes
- 9
Reduce the flame to low, cover and cook undisturbed for 20 minutes
- 10
Remove the lid and check the to see if the dal is cooked
- 11
It should be soft and cooked but still hold its form and have some bite to it
- 12
At this stage, you can take the lid off completely and cook on low heat until all the liquid has been absorbed/evaporated and the spinach coats the dal, which will take approximately 15 minutes
spinach leaves (palak) - chopped and boiled(1/2 cup) - 13
Ensure that you stir often at this stage to avoid the sabji from sticking and burning
- 14
Remove from heat and serve the Sookhi Moong Palak Dal garnished with sliced onions, green chillies and coriander along with Raita for a wholesome weeknight dinner
green moong dal (whole) - soaked overnight(1 cup)onions - chopped(2)green chilli(2)onion - few slices(1/4)green chilli - to garnish(1)coriander (dhania) leaves - few
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Sookhi Moong Palak Dal Recipe (Whole Green Moong Gram with Spinach)
A high protein North Indian Recipes recipe with green moong dal (whole) - soaked overnight, spinach leaves (palak) - chopped and boiled, tomato. Ready in 1h 5m, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
14 steps- 1
To begin making the Sookhi Moong Palak Dal Recipe, first drain the water from the soaked green moong and keep it aside
green moong dal (whole) - soaked overnight(1 cup)green chilli(2)green chilli - to garnish(1) - 2
In a mixer-grinder, add the spinach and tomatoes and puree them together
spinach leaves (palak) - chopped and boiled(1/2 cup)tomato(2) - 3
Keep this aside
- 4
Heat the mustard oil in an iron kadhai and add the jeera seeds to it
-/2 tablespoons mustard oil(1)cumin seeds (jeera)(1 teaspoon) - 5
When they start sputtering, add the onions and fry until they are soft and lightly browned
onions - chopped(2)onion - few slices(1/4) - 6
Add the garlic, ginger and green chillies and saute for a few seconds until you can smell the aromas coming through
green moong dal (whole) - soaked overnight(1 cup)cloves garlic - minced(5)inch ginger - minced(1)green chilli(2)green chilli - to garnish(1) - 7
Next, add the spinach-tomato puree along with salt and cook for 2 minutes
spinach leaves (palak) - chopped and boiled(1/2 cup)tomato(2)salt - to taste - 8
To this, add the drained dal and cook on high heat, stirring often, for 5 minutes
- 9
Reduce the flame to low, cover and cook undisturbed for 20 minutes
- 10
Remove the lid and check the to see if the dal is cooked
- 11
It should be soft and cooked but still hold its form and have some bite to it
- 12
At this stage, you can take the lid off completely and cook on low heat until all the liquid has been absorbed/evaporated and the spinach coats the dal, which will take approximately 15 minutes
spinach leaves (palak) - chopped and boiled(1/2 cup) - 13
Ensure that you stir often at this stage to avoid the sabji from sticking and burning
- 14
Remove from heat and serve the Sookhi Moong Palak Dal garnished with sliced onions, green chillies and coriander along with Raita for a wholesome weeknight dinner
green moong dal (whole) - soaked overnight(1 cup)onions - chopped(2)green chilli(2)onion - few slices(1/4)green chilli - to garnish(1)coriander (dhania) leaves - few
Rate this recipe
You might also like · North Indian Recipes
Roat Recipe | Uttarakhand Style Sweetened Flatbread
⏱️ 45 min
Dried Kala Chana Masala Recipe - Ashtami Prasad
⏱️ 425 min
Hariyali Paneer Tikka Masala Gravy (Recipe in Hindi)
⏱️ 45 min
Dhaba Style Green Moong Dal Tadka Recipe (Dhaba Style Green Moong Dal Tadka)
⏱️ 50 min
Baked Paneer Corn Kebab Recipe
⏱️ 55 min
Haleem Kebab Recipe
⏱️ 75 min