Split Moong Dal with Spinach and Jeera Rice

Palak Dal is a light, nutritious Indian dish made with green split moong dal and spinach. The lentils break down into a creamy texture while spinach adds fiber and earthiness. A simple tomato-based flavor base and a final tempering of spices complete this comforting dish, often served with white rice. You can prepare the dal and flavor base a day or two in advance. Then, on the day of, combine and simmer—it’ll be ready in under 10 minutes.

INGREDIENTS

For Advanced Ingredient – Cooked Dal with Spinach

• ¾ cup green split moong dal

• 3 cups water

• 2 cups baby spinach (2.5–3 oz), roughly chopped

  • Or 5 oz frozen spinach, thawed and squeezed dry

• 1 teaspoon grated ginger

• ½ teaspoon turmeric powder

• 1 teaspoon salt

For Advanced Ingredient – Flavor Base

• 1 tablespoon vegetable oil

• ¾ cup diced tomato (1 medium)

• 1 teaspoon tomato ketchup

• ¼ teaspoon sugar

• ¼ teaspoon red chile powder

• ½ teaspoon ground coriander

• ¼ teaspoon black mustard seeds

• ¼ teaspoon cumin seeds

To Finish

• 1 teaspoon lime juice

TOOLS

• Thick-bottomed pot (stovetop) or Instant Pot

• Small pot/skillet for flavor base

• Whisk

• Knife and cutting board

• Grater for ginger

METHOD

ADVANCED INGREDIENT 1 – COOKED DAL WITH SPINACH

Stove Top:

1. Wash ¾ cup moong dal 3–4 times until water runs clear. Soak in 3 cups water for 30 minutes.

2. Bring soaked dal to a boil on medium heat. Cover and cook.

3. After 15 minutes, skim off any foam that forms.

4. At the 45-minute mark, whisk the dal vigorously to help it break down.

5. Add chopped spinach, grated ginger, turmeric, and salt.

6. Cook for another 15 minutes. Dal should be soft and mash easily. Turn off heat.

Instant Pot:

1. Wash ¾ cup dal until water runs clear.

2. Combine dal, spinach, ginger, turmeric, salt, and 3 cups water in the Instant Pot.

3. Cook on “Beans” or “Pressure Cook” setting for about 10–12 minutes.

4. Let pressure release naturally or after 10 minutes.

5. Whisk well to achieve a creamy consistency.

You can make this in advance and refrigerate.

ADVANCED INGREDIENT 2 – FLAVOR BASE

1. Heat 1 tablespoon oil in a small pot or skillet over medium heat (2½–3 minutes).

2. Add mustard seeds and cumin seeds. Let them pop and sizzle.

3. Lower heat and add red chile powder and ground coriander.

4. Immediately add diced tomatoes, ketchup, and sugar.

5. Cook for 7–8 minutes until tomatoes break down into a chunky sauce.

6. Turn off the heat.

This base can also be made ahead and refrigerated.

FINAL TA-DA – COMBINE & SIMMER

For both stove top and Instant Pot:

1. Pour the flavor base into the cooked dal with spinach.

2. Rinse the sauce pan with ½ cup water and add it to the dal.

3. Simmer:

   • Stove top: simmer on medium for 5–10 minutes.

   • Instant Pot: use “Sauté” mode for 5–10 minutes until it boils gently.

4. Add 1 teaspoon lime juice right before turning off the heat.

SERVING

Serve hot with white rice. Enjoy a bowl of comfort—simple, earthy, and satisfying.

Jeera Rice

Jeera rice is an undemanding way to embellish rice for occasions or parties. Use basmati rice. Just sauté it in cumin seeds tempered in ghee and proceed to cook the rice the way you do regularly. The cumin flavor picks up as the rice cooks and you end up with a good-looking, lightly accented rice with a light brown, golden sheen. The recipe below is for stovetop cooking of rice. Feel free to use a rice cooker, Instant Pot, or any method of your choice.

INGREDIENTS

• 1 cup basmati rice

• 2 tablespoons ghee or butter (salted or unsalted)

• 1 teaspoon cumin seeds

• 1/2 teaspoon table salt

 UTENSILS

• 1 Thick-bottomed pot

METHOD

• Wash rice under running water 2-3 times or until water that you drain off runs clear. Set it aside.

• Heat butter or ghee at medium heat in a thick bottomed pot.

• Add cumin seeds and let them sputter, which will take 2-3 minutes

• Pour the washed rice and stir well till the moisture sticking to the rice evaporates and each grain becomes toasty and distinct. This will take about five minutes.

• Add 1 and 3/4 cup water.

• Keep an eye on the rice.

• Once the water evaporates, cover the pot.

• After 5 minutes, take a grain in between your thumb and index finger and squish. If you can crush it easily, rice is ready. If not ready, check again in 2-3 minutes.

• It's best to make rice about 30 minutes before you are ready to eat.