Spinach with Split Mung Beans (Palak Dal)

Spinach is rich in minerals and vitamins, is loaded with chlorophyll, and is great for blood and liver cleansing. It reduces the risk of cancer, heart disease, and cataracts.

In order to receive the maximum benefit from spinach, it should be cooked. Raw spinach contains oxalates which can cause problems in the gallbladder and kidneys. However, when spinach is cooked it becomes a powerful medicinal vegetable.

Spinach with moong dal is a flavorful healthy combination and an easy way to complement the wonderful benefits of spinach with protein. It’s best when served with Perfectly Fluffy Basmati Rice.

Spinach with Split Mung Beans (Palak Dal)

Serves 6
  • 1 cup Split Mung Beans (aka Moong Dal), washed under running cold water until water runs clear
  • 1/2 teaspoon Turmeric
  • 1/2 tablespoon Ground Coriander
  • 1/2 Onion, in one piece
  • 6 cups Water
  • 2 tablespoon Ghee
  • 1 teaspoon Cumin Seeds
  • 1 tablespoon Fresh Ginger, diced
  • 1 Whole Chili Pepper, fresh or dried
  • 1/4 teaspoon Asafetida (Hing)
  • 1 lb. Spinach, washed and chopped
  • 10 leaves Fresh or Dry Curry
  • 1 tablespoon Lemon Juice, freshly squeezed
  • Salt and Freshly Ground Black Pepper to taste
  • 1 small bunch Cilantro, chopped
  1. Place moong dal in 6 cups water and bring to a boil. Skim the foam. Reduce to a simmer and add the turmeric, coriander, and onion. Cook for 30 minutes, until dal starts to break down, stirring occasionally.
  2. Meanwhile, in a sauté pan, heat 1 tablespoon ghee and toast the cumin seeds. Add the asafetida, ginger, and chili pepper and cook for 2-3 minutes. Add the spinach and cook until it wilts. Add the mixture to the dal after the dal begins to break down (see step 1).
  3. Heat remaining 1 tablespoon ghee in a sauté pan and quickly drop in the curry leaves. Add to the dal and finish with lemon juice.
  4. Season with salt and pepper to taste. Garnish with cilantro.

About Larisa Litvin

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