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.
Serves:
Ingredients
- 1½cupsyellow lentils,moong dal
- 13cupswater
- 1tbspground coriander
- 1tbspfresh ginger root,minced
- 2tspground turmeric
- 2½tspsalt
- 1dashred pepper flakes,or to taste
- 2tbspghee,plus ½ tsp
- 3cupsspinach,chopped
- 2tspcumin seed
- 1tspcayenne pepper
- 1tbsplemon juice,or to taste
Instructions
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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.
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Skim off any foam that forms, reduce heat, and add coriander, ginger, turmeric, and ghee. Boil gently for 2 hours.
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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.
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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.
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Pour fried spices into the soup, cover, and let soak for about 5 minutes. Add lemon juice, stir, and serve.
Nutrition
- 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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