Emerald Fusion Curry

“Triple Green Delight: Palak, Moong Dal, and Green Gram Curry – A Burst of Flavor and Nutrition!”


  • 1 cup moong dal (split mung beans)
  • 1/2 cup green gram (whole mung beans)
  • 2 cups chopped spinach (palak)
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 2 green chilies, chopped (adjust according to your spice preference)
  • 1-inch piece of ginger, grated
  • 3-4 cloves of garlic, minced
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • Salt to taste
  • 2 tablespoons oil or ghee
  • Fresh coriander leaves for garnishing
  • Water as needed


  1. Rinse the moong dal and green gram thoroughly and soak them in water for about 30 minutes.
  2. After soaking, drain the water and keep the soaked dal and green gram aside.
  3. Heat oil or ghee in a pressure cooker or a deep pan over medium heat. Add cumin seeds and let them splutter.
  4. Add chopped onions and sauté until they turn golden brown.
  5. Add minced garlic, grated ginger, and chopped green chilies. Sauté for another couple of minutes until the raw smell goes away.
  6. Now, add chopped tomatoes and cook until they turn mushy and the oil starts separating.
  7. Add turmeric powder, coriander powder, and salt. Mix well and cook for a minute.
  8. Add the soaked moong dal and green gram to the cooker or pan. Stir well to coat them with the spices.
  9. Add chopped spinach (palak) and mix everything together.
  10. Pour in enough water to cover the ingredients. Adjust the consistency according to your preference for thickness.
  11. Close the pressure cooker lid and cook for about 3-4 whistles or until the dal and green gram are cooked thoroughly. If using a pan, cover and cook until the dal and green gram are soft, stirring occasionally.
  12. Once done, let the pressure release naturally. If using a pan, check the dal and green gram for doneness by pressing them between your fingers. If they’re soft, the curry is ready.
  13. Sprinkle garam masala powder and mix well.
  14. Garnish with freshly chopped coriander leaves.

Your Palak, Moong Dal, and Green Gram Curry is ready to be served hot with rice or roti. Enjoy!

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