Thursday, June 13, 2013

Green dal curry (Spinach lentil curry)

Palak dal curry is a beautiful combination of spinach, lentil and onion. This dal is one of my favorite dal and tastes great with rice and roti. Though I made it with yellow moong dal you can use tuvar dal or combination of tuvar and moong dal.


  • 1/3 cup washed Moong dal (yellow lentil)
  • 1 tablespoon oil
  • Mustard seeds, cumin seeds and Asafetida for Tempering
  • 1/4 teaspoon Garam masala
  • 1 teaspoon jeera powder
  • salt to taste
  • 1 tablespoon butter
for Grinding:
  • 1 cup spinach leaves
  • 1-2 green chili
  • 2-3 garlic cloves
  • 1 teaspoon grated ginger
  • 1/2 cup chopped onion (or 1 Medium onion)

  1. Wash the yellow moong dal and pressure cook it with 2 cups of water on medium heat till its done.
  2. Boil 1/2 cup of water in a pan with salt, when it starts boiling add spinach leaves.
  3. After 2 minutes strain the water from spinach leaves and refresh in cold water.
  4. Take boiled spinach, green chili, ginger, garlic and chopped onion in blender jar and make a puree.
  5. Heat the oil in a large pan and add mustard seeds, cumin seeds and asafetida to it.
  6. Next pour spinach puree in the pan and sauté till it starts to leave oil. Now add garam masala, jeera powder, salt and cooked yellow lentil and cook it for 2-3 minutes.
  7. Serve hot with butter on top.
Serving suggestion: Serve this dal with rice, roti (traditinal indian wheat flat bread) or parathas.

You can also check out my other Spinach Recipe:
Notes: You can vary the amount of water in this recipe.
In southern India, dal is soupy and served with rice; in northern India, dal is a thicker and served with roti. You can make it soupy or a more thicker consistency. 

sending to the event Dish it out  lentils and veg 

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