Category: Dal (Lentils)

  • Homemade Restaurant Quality Palak Paneer with Secret Ingredient!

    Homemade Restaurant Quality Palak Paneer with Secret Ingredient!

    This Better-than-a-Restaurant Palak Paneer Recipe has a secret Ingredient that makes it so smooth and creamy!

    If you are looking for an easy, family-approved Indian recipe to add to your dinner rotation, this Palak Paneer with Moong Dal (the secret ingredient!) is a must-try!

    What is Palak Paneer?

    Palak Paneer with Moong Dal is a beginner-friendly Indian recipe that’s protein-packed, flavorful, and comforting. Even if you’re not a fan of spinach, you’ll be surprised at how creamy and rich this dish turns out — without being heavy. It’s a staple in our house and my son’s all-time favorite meal.

    If you’re looking to try your hand at Indian cooking, this is a great recipe to start with.

    spinach and moong dal lentils

    Ingredients for Palak Paneer with Moong Dal

    16 oz Paneer
    1 lb Fresh Spinach
    1/3 cup Moong Dal (yellow lentils), washed and drained
    1 tsp Mustard Seeds
    1 tsp Cumin Seeds
    Dried Red Chilies, optional
    1 medium Onion, diced
    2 large Tomatoes, diced (or ¾ can diced tomatoes)
    1.5–2 Tbsp Ginger-Garlic Paste
    Pinch Asafoetida (Hing)
    3/4 tsp Red Chili Powder (or to taste)
    1 Tbsp Coriander Powder
    2 tsp Garam Masala
    1 tsp Turmeric Powder
    2 Tbsp Oil, Ghee, or Butter
    1/3 cup Heavy Cream (adjust to taste)
    Salt, to taste

    moong dal on a cutting board with fresh spinach

    Instructions: How to Make Palak Paneer with Moong Dal

    Step 1: Cook the Spinach and Moong Dal

    Add moong dal and spinach to a large pot with about 1 cup of water
    Bring to a boil, then cover and reduce the heat to low
    Steam for about 15 minutes until the moong dal is fully cooked
    Once slightly cooled, puree the mixture in a blender (or use an immersion blender in the pot)
    Set aside

    Step 2: Prepare the Masala

    Heat oil, ghee, or butter in a large skillet over medium-high heat
    Add mustard seeds, cumin seeds, and optional dried red chilies
    Let the mustard seeds crackle
    Stir in diced onion and a pinch of salt
    Cook until onions turn golden brown
    Add ginger-garlic paste and sauté for about a minute
    Add diced tomatoes, turmeric powder, red chili powder, coriander powder, and garam masala
    Cook until the oil separates from the mixture, stirring often

    Step 3: Combine and Simmer

    Stir the spinach-dal puree into the cooked masala
    Lower the heat and cover
    Let it simmer for a few minutes so the flavors blend
    Add diced paneer and heavy cream
    Stir until the mixture reaches your desired consistency
    Cover and cook for a few more minutes until the paneer is soft and heated through
    Turn off the heat and serve hot with naan, roti, or basmati rice

    Cooking Tips for Palak Paneer with Moong Dal

    Let the spinach and dal mixture cool slightly before blending
    Cook the masala long enough for the oil to separate — that means it’s ready
    Adjust the cream amount for a richer or lighter sauce depending on preference

    Homemade Restaurant Quality Palak Paneer with Secret Ingredient!
    Pin
    Print

    Homemade Restaurant Quality Palak Paneer with Secret Ingredient!

    Recipe by Heather Chatterjee
    Servings

    6

    servings
    Prep time

    10

    minutes
    Cooking time

    30

    minutes
    Calories

    305

    kcal

    Ingredients

    • 16 oz Paneer

    • 1 lb Fresh Spinach

    • 1/3 cup Moong Dal (yellow lentils), washed and drained

    • 1 tsp Mustard Seeds

    • 1 tsp Cumin Seeds

    • Dried Red Chilies, optional

    • 1 medium Onion, diced

    • 2 large Tomatoes, diced (or ¾ can diced tomatoes)

    • 1.5–2 Tbsp Ginger-Garlic Paste

    • Pinch Asafoetida (Hing)

    • 3/4 tsp Red Chili Powder (or to taste)

    • 1 Tbsp Coriander Powder

    • 2 tsp Garam Masala

    • 1 tsp Turmeric Powder

    • 2 Tbsp Oil, Ghee, or Butter

    • 1/3 cup Heavy Cream (adjust to taste)

    • Salt, to taste

    Directions

    • Step 1: Cook the Spinach and Moong Dal
    • Add moong dal and spinach to a large pot with about 1 cup of water.
    • Bring to a boil, then cover and reduce heat to low.
    • Steam for about 15 minutes until the moong dal is fully cooked.
    • Once slightly cooled, puree the mixture in a blender or use an immersion blender.
    • Set aside.
    • Step 2: Make the Masala
    • Heat oil, ghee, or butter in a large skillet over medium-high heat.
    • Add mustard seeds, cumin seeds, and optional dried red chilies.
    • Let mustard seeds crackle.
    • Stir in diced onion and a pinch of salt. Cook until golden brown.
    • Add ginger-garlic paste and sauté for a minute.
    • Add diced tomatoes, turmeric powder, red chili powder, coriander powder, and garam masala.
    • Cook until oil separates from the masala, stirring often.
    • Step 3: Combine Everything
    • Stir spinach-dal puree into the masala.
    • Lower heat and cover. Simmer for a few minutes.
    • Add diced paneer and heavy cream.
    • Stir gently to combine and warm through.
    • Cover and cook for a few more minutes until paneer is soft.
    • Turn off heat and serve hot with naan, roti, or basmati rice.

    Notes

    • If you don’t live near an Indian store and don’t have time to make your own paneer, don’t let that stop you from trying this recipe. Just swap out the paneer for Mexican Queso Fresco cheese. It’s saltier than paneer, so make the adjustment with the overall salt in the dish. You probably won’t be able to tell the difference!

    Indian Spinach and Cheese Curry Vegetarian

    Why This Recipe Works

    Palak Paneer with Moong Dal is a hearty and healthy dish that combines creamy lentils, tender spinach, and soft paneer in a flavorful masala base. It’s a great way to get more greens and plant-based protein into your meals. Plus, it’s easy to customize for your family’s spice preferences.

    Frequently Asked Questions

    Can I use frozen spinach instead of fresh?

    Yes. Use about 10 to 12 oz of frozen spinach.
    Thaw and squeeze out excess water before adding it to the pot with moong dal.

    What can I substitute for paneer?

    Queso Fresco (La Vaquita brand) is a great substitute, but it is salted, so adjust salt in recipe accordingly.

    Can I skip the moong dal?

    Yes, but it adds creaminess and thickness to the dish.
    If you skip it, the sauce will be a bit thinner.

    Is this dish spicy?

    It can be.
    Leave out the dried red chilies and reduce the red chili powder for a milder version.

    How long does Palak Paneer last in the fridge?

    About 3 to 4 days in an airtight container.
    Reheat with a splash of water or cream to loosen the sauce.

    Can I freeze Palak Paneer?

    Yes, but freeze the spinach-dal puree and masala separately.
    Add fresh paneer when reheating to avoid texture changes.
    The spinach sauce freezes well for up to 1 month.

    creamy palak saag paneer

    Final Thoughts on Making Palak Paneer with Moong Dal at Home

    Palak Paneer with Moong Dal is more than just a meal — it’s comfort food that brings warmth, nutrition, and flavor to your table. Whether you’re new to Indian cuisine or a seasoned home cook looking to try something new, this recipe is a perfect introduction to the rich and vibrant world of Indian vegetarian cooking.

    The beauty of this dish lies in its balance. Creamy paneer, wholesome lentils, and vibrant spinach come together with classic Indian spices to create a deeply satisfying curry that feels indulgent without being heavy. The addition of moong dal adds extra protein and a velvety texture to the spinach base, making this version of Palak Paneer a bit heartier and more filling than the traditional recipe. It’s an ideal dish for both weeknight dinners and special occasions.

    If you’re feeding picky eaters or trying to sneak more greens into your family’s meals, this dish is a winner. The spinach blends so smoothly with the dal and spices that even those who usually shy away from leafy greens will be asking for seconds. Pair it with warm naan, roti, or fluffy basmati rice for a complete, satisfying meal.

    Palak Paneer with Moong Dal also keeps well for a few days in the fridge and can be made ahead for meal prep. It’s versatile, forgiving, and can be easily customized depending on your spice preference or what you have in your pantry.

    If you try this recipe at home, I’d love to hear how it turned out. Feel free to leave a comment, share your own twist, or ask any questions you may have. Indian cooking is all about exploration, and I hope this dish becomes a new favorite in your kitchen just like it is in ours.

  • Masoor Dal: Red Indian Lentil Soup Recipe

    Masoor Dal: Red Indian Lentil Soup Recipe

    The First Indian Comfort Food I Learned to cook was Masoor Dal Tarka!

    When I first got married, I barely knew how to cook Indian food. I had grown up enjoying it, but learning to make it from scratch felt intimidating. This easy masoor dal recipe was the first one I mastered—and it quickly became our favorite weeknight meal – something that can be pulled together very quickly!

    Simple, wholesome, and deeply flavorful, masoor dal has stayed a regular in our kitchen through the years. There are many different types of dal recipes in Indian cuisine, but this Indian red lentil curry made with masoor dal (red lentils) is a go-to for its quick cooking time and comforting taste.

    Masooor Dal Lentil Soup

    Why Soak Masoor Dal Before Cooking

    Soaking dal isn’t just an old tradition—it has real benefits. Soaking lentils overnight helps them cook faster and makes them easier to digest. It also improves the absorption of nutrients like iron and zinc.

    If you have time (and can plan ahead!), try soaking your masoor dal in filtered water overnight. It is an optional step, but one I try to do. First wash the lentils, then cover them with water in a bowl and add a spoonful of yogurt or a squeeze of lemon juice. This small addition of acid helps break down phytic acid, which can block nutrient absorption. Cover and leave on the counter for minimum of 30 minutes, but best practice is to leave them overnight. The next day, simply drain and rinse the lentils before cooking.

    What Is a Tharka and Why It Matters

    Tharka (also spelled tadka) is an essential step in many Indian lentil dishes. It refers to frying whole spices in oil or ghee until they release their aroma, then adding this spiced oil to the cooked dal. It might seem simple, but this finishing touch completely transforms the flavor.

    In this recipe, mustard seeds and dried red chilies are used for the tharka. You fry them briefly in oil and stir them into the dal right before serving. The sizzling sound and sudden burst of aroma are what take this dish from basic to restaurant-quality.

    Ingredients for Indian Cooking Masoor Dal Lentils Recipe

    Easy Masoor Dal Recipe (Indian Red Lentil Curry)

    Serves: 4
    Prep Time: 10 minutes (plus overnight soaking)
    Cook Time: 15–30 minutes, depending on method

    Ingredients

    • 1 cup masoor dal (red lentils), soaked overnight with a spoon of yogurt or lemon juice, then rinsed
    • 1 teaspoon chili powder (adjust to taste)
    • 1 teaspoon coriander powder
    • ½ teaspoon turmeric powder
    • 1½ teaspoons sambar powder (optional, but adds depth)
    • 1 medium onion, chopped
    • 1½ teaspoons garlic paste
    • 1½ teaspoons ginger paste
    • 2 small tomatoes, chopped
    • 1–2 green chilies, split lengthwise
    • Salt to taste
    • Water to cover plus more for adjusting consistency

    For the tharka (tempering)

    • 3–4 dried red chilies
    • 1 teaspoon mustard seeds
    • 1–2 teaspoons oil or ghee
    White bowl of red lentils on a black background

    Cooking Instructions

    Instant Pot Method

    1. Optional: Use the Sauté mode to cook onions, garlic, ginger, and tomatoes for 2–3 minutes to build more flavor.
    2. Add soaked and drained masoor dal, all the spices, green chilies, salt, and about 2½ to 3 cups of water.
    3. Pressure cook on High for 6 minutes. Let the pressure release naturally.
    4. Open the lid and stir. Mash a little for a creamy texture, and add more water if needed. Simmer on Sauté to adjust the consistency.

    Traditional Pressure Cooker Method

    1. Add all ingredients (except tharka) to the pressure cooker with enough water to cover the lentils by at least 1 inch.
    2. Cook on high until you hear two whistles, which takes about 5 minutes.
    3. Let the pressure release naturally before opening. Stir and adjust the consistency by adding water and simmering uncovered for a few minutes.

    Stovetop or Slow Cooker Option

    Stovetop:

    • Combine everything (except tharka) in a deep saucepan with 3 cups of water.
    • Simmer uncovered for 25 to 30 minutes or until the dal is soft. Stir and mash slightly for a creamier texture. A stick blender can help if you prefer a smoother finish.

    Slow Cooker:

    • Add all ingredients (except tharka) with 3½ cups of water to a slow cooker.
    • Cook on low for 6 to 7 hours or high for 3 to 4 hours. Blend slightly if needed.

    How to Make the Tharka

    1. Heat oil or ghee in a small frying pan.
    2. Add mustard seeds and wait until they start to pop.
    3. Add dried red chilies and fry for 30 to 45 seconds.
    4. Carefully pour this hot oil mixture into the cooked dal and stir.

    The tharka should be added right before serving for the best flavor.

    Close up of Masoor Dal Recipe in a white bowl

    How to Serve Masoor Dal

    • With plain steamed rice for a classic dal chawal meal
    • Alongside chapati or paratha
    • Topped with fresh chopped cilantro and a squeeze of lemon
    • With a side of yogurt or Indian-style pickle for extra tang

    Health Benefits of Masoor Dal

    Masoor dal is high in plant-based protein and fiber. It’s naturally low in fat and rich in iron, folate, and other essential nutrients. When soaked and cooked properly, it becomes a nourishing, easily digestible option for all ages.

    Adding spices like turmeric and ginger enhances not only the taste but also the anti-inflammatory and digestive benefits of this dish.

    Masoor Dal: Red Indian Lentil Soup Recipe
    Pin
    Print

    Masoor Dal: Red Indian Lentil Soup Recipe

    Recipe by Heather ChatterjeeCuisine: IndianDifficulty: Easy
    Servings

    4

    servings
    Prep time

    10

    minutes
    Cooking time

    15

    minutes
    Calories

    225

    kcal

    The ultimate Indian comfort food, a tried and true classic version of Masoor Dal Tarka!

    Ingredients

    • 1 cup masoor dal (red lentils), soaked overnight with a spoon of yogurt or lemon juice, then rinsed

    • 1 teaspoon chili powder

    • 1 teaspoon coriander powder

    • ½ teaspoon turmeric powder

    • 1½ teaspoons sambar powder (optional)

    • 1 medium onion, chopped

    • 1½ teaspoons garlic paste

    • 1½ teaspoons ginger paste

    • 2 small tomatoes, chopped

    • 1–2 green chilies, split lengthwise

    • Salt to taste

    • Water to cover plus more for adjusting consistency

    • For the tharka (tempering):

    • 3–4 dried red chilies

    • 1 teaspoon mustard seeds

    • 1–2 teaspoons oil or ghee

    Directions

    • Instant Pot Method
    • Optional: Use the Sauté mode to cook onions, garlic, ginger, and tomatoes for 2–3 minutes to build more flavor.
    • Add soaked and drained masoor dal, all the spices, green chilies, salt, and about 2½ to 3 cups of water.
    • Pressure cook on High for 6 minutes. Let the pressure release naturally.
    • Open the lid and stir. Mash a little for a creamy texture, and add more water if needed. Simmer on Sauté to adjust the consistency.
    • Traditional Pressure Cooker Method
    • Add all ingredients (except tharka) to the pressure cooker with enough water to cover the lentils by at least 1 inch.
    • Cook on high until you hear two whistles, which takes about 5 minutes.
    • Let the pressure release naturally before opening. Stir and adjust the consistency by adding water and simmering uncovered for a few minutes.
    • Stovetop
    • Combine everything (except tharka) in a deep saucepan with 3 cups of water.
    • Simmer uncovered for 25 to 30 minutes or until the dal is soft. Keep an eye on the water level and add water as needed. Stir and mash slightly for a creamier texture. A stick blender can help if you prefer a smoother finish.
    • Slow Cooker
    • Add all ingredients (except tharka) with 3½ cups of water to a slow cooker.
    • Cook on low for 6 to 7 hours or high for 3 to 4 hours. Blend slightly if needed.
    • How to Make the Tharka/Tempering
    • Heat oil or ghee in a small frying pan.
    • Add mustard seeds and wait until they start to pop.
    • Add dried red chilies and fry for 30 to 45 seconds.
    • Carefully pour this hot oil mixture into the cooked dal and stir. The tharka should be added right before serving for the best flavor.

    Notes

    • How to Serve Masoor Dal
      With plain steamed rice for a classic dal chawal meal
      Alongside chapati or paratha
      Topped with fresh chopped cilantro and a squeeze of lemon
      With a side of yogurt or Indian-style pickle for extra tang
    Pinterest Pin of Indian Lentil Soup

    Final Thoughts

    This easy masoor dal was my first real success in the kitchen after getting married. Since then, I’ve made it over and over again, adjusting the spice, the consistency, or the sides to go with it.

    Whether you’re new to Indian cooking or just want a reliable red lentil curry recipe to add to your rotation, this is one to keep coming back to.