Palak Moong Dal (Yellow Dal with Spinach)

Palak Moong Dal

Who would have thought this modest and simple Palak (Spinach) Yellow Dal would become quite a crowd pleaser and most sought after recipe of mine? Never have I gotten so many inquiries, requests, texts and phone calls over a recipe. The reason it took so long to get this post up was that there is really no recipe. If someone asked me off the bat how much water did you put in it, I would have no clue since I have always made it by estimation. A pinch of this and a pinch of that, just the size of that pinch varies with each herb and spice. This time I had to actually weigh and measure each step so I could write down the exact numbers for you. You are very welcome!

Dal (Dhal, Daal) is one of the most dishes in Indian cuisine. The term refers to lentils and similar legumes. It is a thick, spicy stew made from these several ingredients. There are endless variations to dal preparations; learning how to cook a basic version is a great way to get started in learning Indian cooking. 

Another word to remember with Indian cooking is Tarka. Tarka is technique where spices and onions etc are added to very hot oil. When the spice seeds are added to the hot oil, they pop and sizzle bringing out the intense flavor and aroma. Tarka might be done in different ways: Its either done at the beginning of a recipe, and then the other ingredients are added to it or you make your basic dish and drizzle the Tarka on top for intense flavor.

This particular Yellow dal of mine is a great accompaniment to other spice laden meat dishes and vegetables. It is light and really compliments the rest of the Indian fare without competing with the rest of the flavors. The combination of lentils used in this are the Salmon colored Masoor Dal (it is basically the peeled and spilt version of the common lentils found in US) and the Yellow hued Moong Dal. You can easily find these at Whole Foods and Indian grocery stores. For Austin Peeps, you can swing by anytime.

Don’t let the recipe or the steps intimidate you. I have given you extra details and in-depth steps so you can’t go wrong with it. Looks complex but it’s really quite easy to follow.

The reasons for Dal's popularity are both related to flavor and diet. Lentils and other legumes are plentiful throughout India, Pakistan, and nearby areas, making them easy to find and often inexpensive. Lentils and legumes are also extremely high in protein, making them part of a balanced diet for the many Indians who follow a vegetarian lifestyle. So let’s get to it.

RECIPE: Palak Moong Dal (Yellow Dal with Spinach)

Ingredients

1/3 Cup Masoor Dal (salmon colored)
2/3 Cup Moong Dal (yellow colored)
1 tsp Salt (add more or less acc. to taste)
½ tsp Turmeric powder
~1/4 Cup finely chopped Spinach (I used frozen)
1” piece Ginger, grated fresh

TARKA:

2 TBSP Ghee (clarified butter, Trader Joes and Whole Foods carries it)½ Cup Red Onion, finely chopped
1 tsp Cumin seeds
2 small Tomatoes, finely chopped
2 TBSP Fresh Cilantro, chopped
1 Tsp Garam Masala

Method

1. Combine both the lentils and wash them thoroughly. Drain the water a few times.

2. Take a deep stockpot and add the washed lentils and 6 cups of water (you can add some more towards the end if needed. I like the end product that is not too thick and gooey.)

3. Add the salt and turmeric and set it on high heat. Bring to a boil and reduce heat to low.

4. This step is the most important and crucial step between a fabulous Dal or not. SKIM THE SCUM (now say that a few times in quick succession :)) You will see a whole lot of foamy, frothy stuff called the scum. Scoop it out and discard it.

5. Cover the pot partially and let it simmer on low heat for 15 minutes. Check to see if the lentils are soft. They should be soft enough to dissolve in the liquid. Stir thoroughly and simmer for another 15 minutes.

6. Remove it from heat and using a hand blender, liquefy and blend the dal till its watery and smooth. No grains should be visible.

7. Add frozen spinach and grate fresh ginger to it. Let it sit on low heat again and simmer while you make the Tarka.

8. TARKA: In a small pan heat the 2 TBSP Ghee on high heat. Once it is super hot add the onions to it and let them sizzle and brown. Half way done, add the cumin seeds.

9. Once the onions are crispy and browned add the chopped tomatoes, cilantro and garam masala. Reduce heat to medium and cook till the tomatoes and cilantro get incorporated into the onion mix. Set adise.

10. When it’s time to serve heat the dal and add a little water if it is too thick. It should be soupy consistency not stew. Pour it into your serving dish and spoon in the Tarka on top. Add some fresh cilantro on top. Serve with Rice, Naan and other Indian dishes.

 

Masoor Dal

Moong Dal

Scum forming on top

grating ginger into it

cumin seeds