Kitchen King Masala, Moong palak dal recipe by Meal Palace
🔴Kitchen King Masala, Moong palak dal recipe by Meal Palace is a easy Indian recipe that serves 4. 180 calories per serving. Recipe by Meal Palace on YouTube.
Prep: 50 min | Cook: 20 min | Total: 1 hr 20 min
Cost: $25.91 total, $6.48 per serving
Ingredients
- 1 cup Green Mung Beans (with skins) (rinsed and briefly soaked (about 30 min))
- 1.5 cups Water (for pressure cooking the dal)
- 0.25 tsp Turmeric Powder (adds color and health benefits)
- 1 tsp Salt (or to taste)
- 0.5 kg Fresh Spinach (washed, stems removed, roughly chopped)
- 2 tbsp Ghee (or oil) (for tempering; ghee gives richer flavor)
- 0.5 tsp Cumin Seeds (adds earthy aroma)
- 1 tsp Coriander Seeds (lightly toasted and ground)
- 0.5 tsp Fennel Seeds (optional, for subtle sweetness)
- 1 pinch Asafoetida (hing) (helps digestion and adds depth)
- 4 pieces Garlic Cloves (minced)
- 1 medium Onion (finely chopped)
- 1 medium Tomato (chopped)
- 0.5 tsp Red Chili Powder (adjust to heat preference)
- 0.5 tsp Garam Masala (or homemade Kitchen‑King masala) (adds warm spice notes)
- 2 tbsp Fresh Coriander Leaves (chopped for garnish)
- 1 tsp Lemon Juice (optional, adds brightness)
Instructions
Soak the Mung Beans
Rinse 1 cup green mung beans (with skins) under running water and soak in enough water for about 30 minutes.
Time: PT30M
Prep Vegetables & Spices
Finely chop the onion, mince the garlic, chop the tomato, and roughly chop the spinach after washing. Measure all spices.
Time: PT15M
Cook the Dal
Drain the soaked mung beans, place them in the pressure cooker with 1.5 cups water, ¼ tsp turmeric, and 1 tsp salt. Close the lid and cook on medium heat until 2 whistles (≈10 minutes).
Time: PT10M
Temperature: Medium heat
Prepare the Tadka (Tempering)
Heat 2 tbsp ghee in a kadhai over medium heat. Add ½ tsp cumin seeds, 1 tsp coriander seeds (lightly toasted and ground), ½ tsp fennel seeds, and a pinch of asafoetida. When fragrant, add the chopped onion and sauté until golden.
Time: PT5M
Temperature: Medium heat
Add Garlic, Tomato & Ground Spices
Stir in the minced garlic and cook 30 seconds. Add the chopped tomato, ½ tsp red chili powder, ½ tsp garam masala, and the ground coriander seeds. Cook until the tomato softens (≈2 minutes).
Time: PT2M
Temperature: Medium heat
Combine Dal and Spinach
Pour the cooked mung dal (including its cooking liquid) into the kadhai. Add the chopped spinach, stir gently, and cover for 1‑2 minutes until the spinach wilts.
Time: PT3M
Temperature: Medium heat
Final Seasoning & Garnish
Adjust salt if needed, add 1 tsp lemon juice (optional), and sprinkle chopped fresh coriander leaves. Give a final gentle stir.
Time: PT2M
Serve
Transfer the hot dal to a serving bowl and enjoy with steamed rice or roti.
Time: PT0M
Nutrition Facts
- Calories
- 180
- Protein
- 12 g
- Carbohydrates
- 30 g
- Fat
- 4 g
- Fiber
- 5 g
Dietary info: Vegetarian, High Protein, Gluten-Free
Allergens: Dairy (ghee)
Ingredient Substitutions
- Instead of Green Mung Beans (with skins): Split green mung dal (without skins), Yellow moong dal
- Instead of Salt: Sea salt, Rock salt
- Instead of Fresh Spinach: Swiss chard, Kale (stems removed)
- Instead of Ghee (or oil): Vegetable oil, Clarified butter
- Instead of Cumin Seeds: Ground cumin (¼ tsp)
- Instead of Coriander Seeds: Ground coriander (1 tsp)
- Instead of Fennel Seeds: Anise seeds (¼ tsp)
- Instead of Garlic Cloves: Garlic paste (½ tsp)
- Instead of Onion: Shallot (½ medium)
- Instead of Tomato: Tomato puree (2 tbsp)
- Instead of Red Chili Powder: Paprika (1 tsp)
- Instead of Garam Masala (or homemade Kitchen‑King masala): Curry powder (½ tsp)
- Instead of Lemon Juice: Amchur powder (¼ tsp)
Equipment Needed
- Pressure Cooker
- Kadhai or Deep Pan
- Cutting Board
- Chef's Knife
- Spice Grinder or Mortar & Pestle (optional)
- Ladle
- Measuring Spoons
- Serving Bowl
Critical Steps — Do Not Skip
- Soaking the mung beans for 30 minutes
- Cooking the dal to the right softness (2 whistles in pressure cooker)
- Tempering spices without burning
- Adding spinach at the end to retain color and nutrients
Chef Tips from the Video
- Use fresh, young spinach for the best flavor and color.
- A small knob of ghee added at the end elevates the aroma.
- If you like a thicker dal, mash a few beans with the back of a ladle before adding spinach.
Troubleshooting
Dal turns mushy or watery.
Reduce the water to 1 cup for 1 cup beans or cook for only 1 whistle. Add less water next time.
Spinach becomes overcooked and loses its green color.
Add spinach after the dal is fully cooked and cover for just 1‑2 minutes. Remove from heat immediately.
Tempering spices burn and become bitter.
Keep the flame medium‑low and add spices to hot oil quickly; stir continuously.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in portions for up to 1 month; thaw and reheat gently.
Room temperature: Not recommended; dal can spoil quickly at room temperature.
Make-Ahead Tips
- Cook the dal a day ahead; it tastes even better after the flavors meld. Reheat with a splash of water.
- Store the spinach separately and add it just before serving to keep it vibrant.
Frequently Asked Questions
What is the cultural significance and history of Palak Moong Dal in Indian cuisine?
Palak Moong Dal combines two staple Indian ingredients—mung beans, a traditional source of protein, and spinach, a leafy green prized for its iron. This dish is especially popular in North Indian households during fasting days and as a nutritious everyday meal, reflecting the Indian emphasis on balanced, plant‑based nutrition.
What are the traditional regional variations of spinach dal in Indian cuisine?
In Punjab, spinach dal is often cooked with mustard seeds and a dash of cream. In Gujarat, it may include a hint of jaggery for subtle sweetness. South Indian versions sometimes add coconut and curry leaves, while in Bengal the dal is tempered with panch phoron (five‑spice blend).
How is Palak Moong Dal traditionally served in North Indian homes?
It is typically served hot with steamed basmati rice or roti, accompanied by a side of pickles or a fresh cucumber raita. A drizzle of ghee on top just before eating is customary for added richness.
What occasions or celebrations is Palak Moong Dal associated with in Indian culture?
The dish is popular during fasting periods like Navratri because it is light yet protein‑rich. It is also a go‑to comfort food for family gatherings, especially on women’s day celebrations, as highlighted by the Meal Palace channel.
What makes Palak Moong Dal special or unique in Indian cuisine?
The combination of high‑protein mung beans with iron‑rich spinach creates a nutritionally complete dish that is both hearty and light. Using whole‑skin mung beans adds extra fiber and a distinct earthy flavor not found in split dal.
What are the most common mistakes to avoid when making Palak Moong Dal?
Common errors include over‑soaking the beans (which can make them mushy), burning the tempering spices, and adding spinach too early, which turns it dull and watery. Follow the timing steps precisely for best texture.
Why does this Palak Moong Dal recipe use a pressure cooker instead of simmering on the stove?
A pressure cooker cooks the whole‑skin mung beans quickly (about 10 minutes) while retaining nutrients and preventing the beans from breaking apart, which can happen with prolonged stovetop simmering.
Can I make Palak Moong Dal ahead of time and how should I store it?
Yes, you can cook the dal a day ahead. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water, then add fresh spinach and finish the tempering before serving.
What texture and appearance should I look for when making Palak Moong Dal?
The dal should be soft but not mushy, with a slightly thick broth. Spinach should remain bright green and wilted, not overcooked. The final dish should have a glossy sheen from the ghee and a fragrant aroma from the spices.
How do I know when Palak Moong Dal is done cooking?
The mung beans will be tender when pressed between fingers, and the broth will have a creamy consistency. The spinach will have wilted completely, and a quick taste should reveal balanced seasoning.
What does the YouTube channel Meal Palace specialize in?
Meal Palace focuses on easy, home‑cooked Indian recipes that emphasize nutrition, seasonal ingredients, and practical cooking tips for everyday cooks.
What is the cooking philosophy and style of the YouTube channel Meal Palace?
Meal Palace aims to make Indian cooking accessible by using common pantry items, offering step‑by‑step demonstrations, and sharing health‑focused variations, all presented with a friendly, community‑driven vibe.
Last updated: September 6, 2026
