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Palak Moong Dal (Dal Darbari)

A family recipe since August 2007

A creamy, comforting yellow moong dal brightened with fresh spinach and a warm cumin-ginger tempering. Ready in about 35 minutes, it pairs perfectly with rice or warm rotis for a simple weeknight meal.

35 min total4 servings

Ingredients

  • Yellow moong dal - 250 g
  • Spinach - 1 whole
  • Turmeric powder - 1/2 tsp
  • Red chili powder - 1/4 tsp
  • Green chili - 1 whole
  • Ginger - 1 tsp
  • Cumin seeds - 1 tsp
  • Ghee - 2 tsp
  • Water - 3 cup
  • Salt, to taste

Instructions

  1. 1Rinse the moong dal thoroughly under cold running water, then soak it in 3 cups of water for 15 minutes to soften the grains and shorten the cooking time.
  2. 2After soaking, transfer the dal along with the soaking water to a pressure cooker, add turmeric powder and salt, and pressure cook until done.
  3. 3While the dal cooks, wash and chop the spinach, and finely chop the ginger and green chili so they are ready to add.
  4. 4When the dal is cooked, stir in the chopped spinach and continue to cook the mixture for another 5 minutes so the greens wilt and meld into the dal.
  5. 5Heat the ghee in a small pan, add the cumin seeds and let them splutter and darken slightly to release their aroma.
  6. 6Add the chopped ginger and green chili to the pan and sauté briefly, then sprinkle in the red chili powder and stir for a moment until fragrant.
  7. 7Pour this hot tempering into the cooked dal, stir well to combine, and bring the dal to a light boil once more; then turn off the heat.
  8. 8Serve hot with rice or roti. Optional: finish with a small drizzle of ghee before serving for extra richness.

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