Daal Palak (Spinach with Moong Daal)
Recipe Details
Servings: 4
Recipe Category: Lunch, Dinner
Difficulty Level: Easy
Cooking Times 30 minutes
‘Bhagar’ is a term used to describe ‘tempering’ of cumin seeds, garlic, and whole red chilies in oil. The combination of spices, garlic, and cumin smoldering together in oil is fragrant and tasty. This finishing with a hot garnish of oil and spices is a common practice when cooking many lentil dishes.’
This vegan recipe was shared by soul sister Ambereen Hussain, This is her version of a soul sister favorite - lentils with spinach. In her version of Daal Palak (Spinach with Moong Daal), she uses Moong Daal.
Pin It!What you’ll need
1/2 cup split moong daal (presoaked)
3 whole black pepper
1/2 tsp Kashmiri chili powder
Salt (to taste)
1/2 tsp of turmeric
1 bag of fresh baby spinach leaves or 1 frozen spinach block
Before serving (Bhagar):
1 tbs of oil
2 tsp of cumin seeds
1 clove of garlic thinly sliced
2-3 whole red chiles
Cilantro to garnish (optional)
dIRECTIONS
Wash the daal and simmer on medium heat with 2 cups of water.
Add all the spices and cook uncovered until tender.
Add the spinach, and cook until the desired thickness of daal is achieved ( I like a thick puree consistency)
For Bhagar (tempering of spices in oil):
Heat oil in a small frying pan.
When the oil is hot, add the cumin seeds and gently move the seeds around for 30 seconds.
Add garlic and whole red chiles for 1 more minute.
Right before serving, pour the fried bhagar mixture over the daal.
Sprinkle with chopped cilantro.
Serve with rice or chappati. Enjoy!