Palak Moongdal Masala

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Palak dishes need no introduction. They are prepared in various varieties. I have already put up Dal Palak (uses Toor Dal) which is a very simple dish and not to mention very popular on this blog. Today I would like to put up yet another dish of palak in combination with Moong dal and hopefully this dish will also be widely appreciated. Palak-Moongdal masala is a great side-dish for all kinds of rotis and even rice.

Another variation on this dish which I put up earlier uses Vali Bhajji (Malabar Spinach/Basale Sappu).

What you need to have:

1. Chopped Palak – 4 cups

2. Split Moong Dal – 1/3 cup

3. Water to cook – 1 and 1/2 cup

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Ingredients of Moong Dal Palak Masala

Ingredients of Seasoning:

1. Chopped Onions – 2/3 Cup

2. Chopped Tomatoes – 1 Tablespoon (Medium size -1)

3. Ginger-Garlic paste – 1 Teaspoon

4. Cumin seeds – 1 Teaspoon

5. Chilli powder – 1 Teaspoon

6. Turmeric powder – 1 Teaspoon

7. Garam masala powder – 1 Teaspoon

Toppings:

Chopped corriander leaves – A Handful

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Ingredients of Seasoning & Topping

What you do with what you have:

1. Wash and chop palak fine. Wash Moong Dal 2-3 times and cook it together in the cooker adding required quantity of water, a pinch of salt and turmeric powder as usual for about 20 minutes. The cooked dal with palak is here below.

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Cooked Moong Dal with Plak

2. Wash and chop onions, tomatoes and corriander leaves fine and keep it aside.

3. Place a skillet with 4-5 teaspoons of cooking oil in it on a medium flame. When heated, add cumin seeds to it. When it sputters add chopped onions and add requireed quantity of salt to it.

4. When done add chopped tomatoes and stir fry for a while. Add ginger-garlic paste to it. Add turmeric powder, chilli powder and garam masala powder one after the other and stir fry on a low flame.

5. On lowering the flame, add cooked Moong Dal palak mix from step 1 to the seasoning and stir well continuously so that it doesn’t get burnt. Add salt if required and bring it to boil.

Decorate it with chopped Corriander leaves and the dish is ready now to be served

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Ready to serve Palak-Moongdal Masala

How long it takes: 45 Minutes

Number of servings: 3-4

4 thoughts on “Palak Moongdal Masala

    […] Go here to read the rest: Palak Moongdal Masala « The Indian Food Court […]

    Palak Paneer « The Indian Food Court said:
    March 12, 2011 at 7:12 am

    […] of palak which is not that popular in Northern India as palak is. I have already put up dal palak, palak moongdal masala, palak rice and palak soup recipes and these have been well-received and appreciated by readers of […]

    Haru said:
    March 15, 2011 at 9:38 am

    Hi Ma,
    I wanted to try a recipe using fresh palak, and given that my husband doesn’t like paneer, I replaced my palak paneer plans with this dish. It turned out very well, at an optimal spice level – not too spicy and not bland either. And felt very healthy and light too.🙂

      prathibalrao responded:
      March 15, 2011 at 1:27 pm

      Hi Harini dear,

      Thanx a lot for your feed back and for this particular dish the spice level should be ideal and medium as more of spice will not allow you to relish the dish.

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