Moong-Masoor Palak curry


Very simple and rustic ingredients can also create culinary magic in your kitchen. You don’t have to spend a lot on expensive and exotic ingredients each time to satisfy your taste buds. Moong- masoor lentils with spinach or palak combined can make an amazingly delicious dish within 15-20 minutes


I cook this lentil-based dish in the pressure cooker as it takes less time to cook and retains the nutrition as well. A simple tempering or tadka which does not require more than 2 min but takes the dish at a higher level

On to the recipe

Prep time – 5 minutes Cook time – 15 minutes Course – Main Cuisine – Indian Author – Bharti Dhawan

Ingredients Required
1- Moong Dhuli Dal /Split Moong Dal (washed) – half cup/70 gms

2- Malka Masoor/Red Lentil(washed) – half cup/70 gms

3- Washed and Finely chopped Spinach/Palak – 1 cup/200 gms

4- Water – 4 cups

5- Salt – 2 tsp or to taste

6- Turmeric powder/haldi – 1 tsp

Ingredients For Tadka/Tempering

1- Ghee – 1 tbsp

2- Cumin seeds – 1 tsp

3- Asafoetida/heeng powder – 1 tsp

4- Finely chopped ginger – 1 tsp

5- Finely chopped garlic(optional) – 1 tsp

6- Finely chopped fresh red chilies – 1 tsp

7- Red chilly powder – 1 tsp

8- Garam masala – 1 tsp

–  Add dals and spinach to a pressure cooker along with water, salt, and turmeric powder
2-  Close the lid and give just 1 whistle. As soon as the cooker cools down,  open the lid and mix gently with a ladle


1 –  For tadka or tempering, take a tadka pan and add ghee. Add Asafoetida/heeng powder followed by cumin seeds
2 –  Add ginger-garlic and chopped red chilies. Give a quick stir and add red chilly powder and garam masala. 
3 –  Pour this tadka on the cooked dish and mix well. Serve the yummy moong masoor palak curry with roti or parantha

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