🔴Kitchen King Masala, Moong palak dal recipe by Meal Palace

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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