Vegetarian Palak Moong Dal Recipe

Vegetarian Palak Moong Dal Recipe

How To Make Vegetarian Palak Moong Dal

Have a hearty warm bowl of this palak moong dal. This Indian dish is boiled with ghee and a handful of spices, served with a squeeze of lemon juice.

Preparation: 15 minutes
Cooking: 2 hours 5 minutes
Total: 2 hours 20 minutes



  • cupsyellow lentils,moong dal
  • 13cupswater
  • 1tbspground coriander
  • 1tbspfresh ginger root,minced
  • 2tspground turmeric
  • tspsalt
  • 1dashred pepper flakes,or to taste
  • 2tbspghee,plus ½ tsp
  • 3cupsspinach,chopped
  • 2tspcumin seed
  • 1tspcayenne pepper
  • 1tbsplemon juice,or to taste


  1. Rinse dal in a colander until the water runs clear. Add to a large pot with water and bring to a full boil for about 5 minutes.

  2. Skim off any foam that forms, reduce heat, and add coriander, ginger, turmeric, and ghee. Boil gently for 2 hours.

  3. Season soup with salt and red pepper flakes. Remove from heat and puree using a stick blender. Add spinach and return to a gentle boil over low heat.

  4. Meanwhile, heat ghee in a small saucepan over high heat. Add cumin seeds and fry until brown for about 30 seconds. Turn off heat and immediately add cayenne pepper.

  5. Pour fried spices into the soup, cover, and let soak for about 5 minutes. Add lemon juice, stir, and serve.


  • Calories: 220.38kcal
  • Fat: 5.21g
  • Saturated Fat: 2.78g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 1.55g
  • Polyunsaturated Fat: 0.51g
  • Carbohydrates: 32.93g
  • Fiber: 6.23g
  • Sugar: 1.20g
  • Protein: 12.65g
  • Cholesterol: 10.92mg
  • Sodium: 1006.30mg
  • Calcium: 62.69mg
  • Potassium: 466.06mg
  • Iron: 4.72mg
  • Vitamin A: 114.05µg
  • Vitamin C: 7.88mg
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