Palakwale Mung Dal

One of my favourite dal recipe during winter, when you get fresh spinach in the market. It is a regular dal recipe with the addition of spinach and some rasun or garlic tarka is the turning point for this. Much loved in my family and we usually serve it with rice and begun bhaja.


  • mung dal – 1 cup, dry roasted and soaked in water
  • palak / spinach – a bunch, wash it thoroughly and then soak in water
  • gatlic paste – 1 tbsp
  • ginger – 1 inch, cut into very fine pieces
  • onion – 1, chopped
  • green chilli- 4, chopped
  • hing – a pinch
  • salt, turmeric, as required


boil the dal with pinch of salt and turmeric. Keep aside.

Add oil in a pan. When it is hot, add onion and ginger pieces. Fry it for 1 minute then add the hing and garlic paste. Dry the masala mixture really well.

Add the washed spinach which you have torned roughly by hand. Mix with masala.

When the spinach is wilted, add the boiled dal. Give it a good stir. You may add some hot water at this stage if it is required. Then boil it for 10 minutes ober low heat.

Adjust the seasoning. The dal should be on the thicker side and it can go really well with roti or naan. The bong inside me served it with rice though.











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