Palak Moong Chana Dal (Spinach Dal)

You must have prepared and eaten many types of mixed dal, but I have a very special recipe of dal, Palak Moong Chana Dal which is also called Spinach Dal is a very healthy food dish.

I make this dal recipe by mixing 2 types of dal, washed yellow moong dal and gram dal with fresh spinach because two types of dal are used in it, it is also called mixed dal.

Mixing spinach with lentils not only enhances its taste but also makes it a very healthy dish for children. Palak ki dal is a very good combination with boiled rice and children also like it very much.

Dal rice is always prepared at my house for dinner on weekdays and for lunch on weekends along with other gravy dishes.

You can easily make Palak Dal by following the step by step description given by me. It is very easy to make. To make this special dal recipe of mine, use only fresh spinach.

delicious indian dish palak moong chana dal also called Spinach dal in bowl
Palak Moong Chana Dal by Nidhi

 

What is split chickpeas lentils and split yellow lentils

Split Chickpeas Lentils (Chana Dal) – This is a very popular lentil in Indian food. It is made from gram and its color is yellow. It is a very healthy, tasty and easily digestible pulse. It becomes soft by soaking it in water for 1 hour before making it.

Split yellow lentils (Moong Dal) – Split yellow lentils are made from green moong or split yellow lentils with green peel. It is also called yellow washed moong dal. It is very easy to digest, very light for the stomach, soft, tasty and healthy dal. Before making it, it is kept soaked in water.

What is Palak moong chana dal recipe

I make the recipe of dal in a very special way for two dals with Taj Palak which is a mixture of Palak Moong Chana Dal. Using Palak Moong Chana Dal in the recipe further enhances the taste and nutrition of the dal.

Dal is a dish which is prepared using various methods in different regions of India. Dal is made by mixing two or more pulses which is also called mixed dal.

In Indian food, dal is considered as a main dish for lunch and dinner. Dal is most preferred to be eaten with boiled rice also called steam rice.

How to make Palak Moong Chana Dal 

To make this dal recipe, I have used some spices whole cumin, garam masala, coriander powder, dry mango powder, whole red chilli, red chilli powder, asafoetida, turmeric and spinach along with moong dal and chana dal.

Fresh palak leaves make this dal recipe very tasty, healthy and unique. Palak Moong Chana Dal is served with boiled or plain white rice also called Steamed Rice which is very tasty when eaten hot.

You can easily make this dal recipe by following the very easy method explained by me and enjoy its taste. I am sure your family will love this Palak Dal recipe.

Ingredients

  • Split Chickpeas Lentils (Chana Dal) – 1/4 cup
  • Split Yellow lentils (Moong Dal) – 1/4 cup
  • Fresh Spinach (Palak) – 250 gm
  • Fresh Tomatoes – 2 medium size
  • Ginger – 1 small piece
  • Green Chili – 2 Medium size
  • Turmeric Powder – 1/2 tbsp
  • Red Chili Powder – 1/2 tbsp
  • Coriander Powder – 1 tbsp
  • Dry Mango Powder – 1/4 tbsp
  • Hot Spices Powder – 1/4 tbsp
  • Asafoetida Powder – 1/4 tbsp
  • Cumin Seeds – 1/2 tbsp
  • Oil – 2 tbsp
  • Salt – 1 tbsp (you can add salt as per your taste)
cooking ingredients for palak moong chana dal or spinach dal recipe making
Palak Moong Chana Dal Ingredients by Nidhi

Use of water in Dal Making

Note : 2 cup for boiling dal in pressure cooker & 2 cup to add for making palak tomato dal gravy during cooking dal in frying pan.

Ingredients for Dal Tadka Making

  • Pure Cow Ghee (Desi Ghee) – 2 tbsp
  • Asafoetida Powder – 1/4 tbsp
  • Cumin Seeds – 1/4
  • Whole Dry Red Chili – 2 medium size
  • Red Chili Powder – 1/4 tbsp
making of pure desi ghee tadka in padka making pan
Dal Tadka Making by Nidhi

Preparation Steps before making Dal

1. Soak 1/4 cup chana dal 1/4 cup washed moong dal in water for 1 hour.

2. After 1 hour, separate the water from both the dals and keep them in a bowl. Lentils become soft after getting wet.

3. Add 2 cups water, 1/4 teaspoon turmeric powder, 1/2 teaspoon salt and gram and moong dal in a pressure cooker.

Note : Keep the pressure cooker on high flame till 1 whistle and then let it cook on low flame for 3 minutes.

(The pulses cooked in the pressure cooker are later to be mixed with spinach in a fry pan and cooked)

4. Make tomato paste by putting 2 tomatoes and 1 green chili in a mixer grinder. Later this paste is to be used to make dal gravy.

preparation step 1-4 before making of palak moong chana dal or spinach dal
Palak Moong Chana Dal by Nidhi

Cooking Direction step by step

1. Heat 2 spoons of oil in a frying pan. In hot oil add 1/4 teaspoon asafoetida, 1/4 teaspoon turmeric, 1/4 teaspoon whole cumin, 1 small piece of grated ginger, 1 green chilli,Add 1/2 teaspoon red chili powder, 1/2 teaspoon coriander powder.

2. Mix all the spices in hot oil by stirring with a frying stick.

3. Add tomato pieces to the frying pan and mix with the spices by stirring with a frying stick.

4. Add chopped spinach to the frying pan.

cooking direction step 1-4 of palak moong chana dal or spinach dal
Palak Moong Chana Dal by Nidhi

5. Mix the palak with tomato paste by stirring it with a frying stick.

6. Keep the lid of the frying pan aside for 5 minutes. Putting the lid on the frying pan will cook the eyelid.

7. After 5 minutes, remove the lid of the frying pan.

8. Add 1/2 teaspoon salt and mix with spinach by stirring with a frying stick.

cooking direction step 5-8 of palak moong chana dal or spinach dal
Palak Moong Chana Dal by Nidhi

9. Add 2 cups water.

10. Mix the water with the dal by stirring it with a frying stick.

11. Cover the lid of the frying pan and keep it aside for 2 minutes.

12. Add the pulses boiled in the pressure cooker to the frying pan.

cooking direction step 9-12 of palak moong chana dal or spinach dal
Palak Moong Chana Dal by Nidhi

13. Mix the dal with spinach by stirring it with a frying stick.

14.Keep the frying pan lid on for 3 minutes.

15. Remove the lid of the frying pan and stir with a frying stick. Dal is ready for seasoning.

16. To make dal tadka, take 2 spoons of desi ghee in the tadka fry pan. Heat ghee. Add 2 whole red chillies, 1/4 asafoetida, 1/4 teaspoon whole cumin, 1/4 teaspoon red chilli powder in hot ghee.

cooking direction step 13-16 of palak moong chana dal or spinach dal
Palak Moong Chana Dal by Nidhi

17. Add desi ghee tadka to the dal in the frying pan. Palak Moong Chana Dal is ready to serve.

cooking direction step 17  of palak moong chana dal or spinach dal
Palak Moong Chana Dal by Nidhi

Tips for Serving Palak Dal

Dal is ready, you can use fresh coriander leaves to garnish it. Garnishing with fresh coriander enhances the taste of the dal and also enhances its taste.

You can also serve many types of side dishes along with moong chana dal in your dinner plate like Potato Fry also known as potato curry, can be served with dal and rice.

Among the many other side dishes that are served with dal, Bhindi Fry is a very tasty Indian Indian dish. Apart from this, one famous tasty Indian dish Aloo Gobi Masala, a dish eaten in North India, is also served in the dinner plate.

If you talk about my choice, then definitely try eating Dal Palak with Matar Pulao once. I love eating dal palak with pulao. On weekends, I often make this dal recipe with basmati rice pulao at my home.

Special Tips for Making Delicious and Healthy Palak Moong Chana Dal

Soak Moong Chana Dal in water for 1 hour – To make this recipe of Moong Chana Dal, soak both the pulses in water for 1 hour. By soaking the lentils, the lentils become soft and after cooking, their texture becomes very velvety.

Boil the pulses in the pressure cooker till one whistle – After soaking the pulses in water for 1 hour, boil them in the pressure cooker on high flame till one whistle.

Note : Dal should not be boiled too much. Due to excessive boiling, the texture of lentils gets spoiled and when cooked with spinach, it becomes very thin.

Use only fresh green spinach – I have used fresh green spinach to make the dal. Fresh green spinach is rich in nutrients which is also very healthy. Fresh spinach leaves enhance the flavor of dal which makes this recipe delicious.

Spinach has to be cooked with tomato paste before mixing the pulses – cooking spinach with tomato paste keeps the texture of spinach slightly crunchy. Spinach mixes well with tomato gravy and when boiled dal is added, the original texture of spinach remains which makes the dal tasty.

Whole red chilli and desi ghee tadka – Spinach moong chana dal real taste comes from the desi ghee tadka. To make desi ghee tadka, use whole red chilli, whole cumin and asafoetida.

Nutrition Values

Approximate Nutritional Values Per Servings

Calories – 237Kcal, Total Fat – 8.8g, Cholesterol – 20mg, Sodium – 326mg, Carbohydrates – 29g, Sugar – 3.5 g, Protein – 13g, Calcium – 52mg, Iron – 5.4 mg, Potassium – 653.5mg,

Delicious palak moong chana dal or spinach dal recipe

Palak Moong Chana Dal (Spinach Dal) Recipe Card

By Nidhi
Palak Moong Chana Dal or Spinach Dal is healthy, tasty and easy recipe made with fresh spinach leaves and yellow lentils which is best served with rice.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 237 kcal

Ingredients
  

Cooking Ingredients

  • 1/4 cup Split Chickpeas Lentils (Chana Dal)
  • 1/4 cup Split Yellow lentils (Moong Dal)
  • 250 gm FreshSpinach (Palak)
  • 2 medium size FreshTomatoes
  • 1 small piece Ginger
  • 2 medium size Green Chili
  • 1/2 tbsp Turmeric Powder
  • 1/4 tbsp Red Chili Powder
  • 1 tbsp Coriander Powder
  • 1/4 tbsp Dry Mango Powder
  • 1/4 tbsp Hot Spices Powder
  • 1/4 tbsp Asafoetida Powder
  • 1/4 tbsp Cumin Seeds
  • 2 tbsp Oil
  • 1 tbsp Salt (you can add salt as per your taste)

Use of water in dal making

  • 2 cup Water (2 cup for boiling dal in pressure cooker & 2 cup to addfor making palak tomato dal gravy during cooking dal in frying pan)

Ingredients for dal tadka making

  • 2 tbsp Pure Cow Ghee (Desi Ghee)
  • 1/4 tbsp Asafoetida Powder
  • 1/4 tbsp Cumin Seeds
  • 2 medium size Whole Dry Red Chili
  • 1/4 tbsp Red Chili Powder

Instructions
 

Preparation steps before making dal

  • - Soak 1/4 cup chana dal 1/4 cup washed moong dal in water for1 hour.
    - After 1 hour, separate the water from both the dals and keep them in a ball. Lentils become soft after getting wet.
     - Add 2 cups water, 1/4 teaspoon turmeric powder, 1/2 teaspoon salt and gram and moong dal in a pressure cooker.
     - Keep the pressure cooker on high flame till 1 whistle and then let it cook on low flame for 3 minutes.
    (The pulses cooked in the pressure cooker are later to be mixed with spinach in a fry pan and cooked)
     - Make tomato paste by putting 2 tomatoes and 1 green chili in a mixer grinder. Later this paste is to be used to make dal gravy.

Cooking Directions step by step

  • - Heat 2 spoons of oil in a frying pan. In hot oil add 1/4teaspoon asafoetida, 1/4 teaspoon turmeric, 1/4 teaspoon whole cumin, 1 small piece of grated ginger, 1 green chili,Add 1/2 teaspoon red chili powder, 1/2teaspoon coriander powder.
     - Mix all the spices in hot oil by stirring with a frying stick.
    - Add tomato pieces to the frying pan and mix with the spices by stirring with a frying stick.
    - Add chopped spinach to the frying pan.
     - Mix the palak with tomato paste by stirring it with a frying stick.
     - Keep the lid of the frying pan aside for 5 minutes. Putting the lid on the frying pan will cook the eyelid.
     - After 5 minutes, remove the lid of the frying pan.
     - Add 1/2 teaspoon salt and mix with spinach by stirring with a frying stick.
    - Add 2 cups water.
     - Mix the water with the dal by stirring it with a frying stick.
     - Cover the lid of the frying pan and keep it aside for 2minutes.
     - Add the pulses boiled in the pressure cooker to the frying pan.
     - Mix the dal with spinach by stirring it with a frying stick.
     - Keep the frying pan lid on for 3 minutes.
     - Remove the lid of the frying pan and stir with a frying stick. Dal is ready for seasoning.
     - To make dal tadka, take 2 spoons of desi ghee in the tadka fry pan. Heat ghee. Add 2 whole red chilies, 1/4 asafoetida, 1/4 teaspoon whole cumin, 1/4 teaspoon red chilli powder in hot ghee.
     - Add ghee to the dal in the frying pan. Palak Moong Chana Dal is ready to serve.

Tips for Serving dal

  • Dal is ready, you can use fresh coriander leaves to garnish it. Garnishing with fresh coriander enhances the taste of the dal and also enhances its taste.
    You can also serve many types of side dishes along with moong chana dal in your dinner plate. Potato fry, also known as potato curry, can be served with dal and rice.
    Among the many other side dishes that are served with dal, Bhindi Fry is a very tasty Indian Indian dish. Apart from this, one famous tasty Indian dish Aloo Gobi Masala, a dish eaten in North India, is also served in the dinner plate.
    If you talk about my choice, then definitely try eating Dal Palak with Matar Pulao once. I love eating dal palak with pulao. On weekends, I often make this dal recipe with basmati rice pulao at my home.

Special Tips for Making Delicious and Healthy Palak MoongChana Dal

  • Soak Moong Chana Dal in water for 1 hour - To make this recipe of Moong Chana Dal, soak both the pulses in water for 1 hour. By soaking the lentils, the lentils become soft and after cooking, their texture becomes very velvety.
    Boil the pulses in the pressure cooker till one whistle -After soaking the pulses in water for 1 hour, boil them in the pressure cooker on high flame till one whistle. Dal should not be boiled too much. Due to excessive boiling, the texture of lentils gets spoiled and when cooked with spinach, it becomes very thin.
    Use only fresh green spinach - I have used fresh green spinach to make the dal. Fresh green spinach is rich in nutrients which is also very healthy. Fresh spinach leaves enhance the flavor of dal which makes this recipe delicious.
    Spinach has to be cooked with tomato paste before mixing the pulses - cooking spinach with tomato paste keeps the texture of spinach slightly crunchy. Spinach mixes well with tomato gravy and when boiled dal is added, the original texture of spinach remains which makes the dal tasty.
    Whole red chilli and desi ghee tadka - Spinach moong chanadal real taste comes from the desi ghee tadka. To make desi ghee tadka, usewhole red chilli, whole cumin and asafoetida.
Keyword Indian Curry Dish

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