Moong palak is moong dahl with spinach. I've been using a type of wild spinach called lambsquarter.
I have also used store-bought spinach and garden kale. But since the lambsquarter is free and abundant, I use it the most. I don't have to plant it either. It just grows.
To prepare lambsquarter You just need to remove any tough stems. This isn't very hard. It just takes a little practice and you find a way to do it easily. Then you wash as usual. I usually wash the leaves ahead of time, after visiting the garden, leave them on the counter on a absorbent kitchen towel to dry a bit, and then put them in a bag to store in the fridge until needed.
INGREDIENTS:
A handful of lambsquarter leaves, or spinach of your choice, washed and chopped
1 c whole moong beans
1/2 T ginger root, minced
1 t turmeric
1/2 T ground coriander
Water
2-3 T ghee
1 t cumin seeds
1/4 t yellow hing
1/4 t ground black pepper
Lemon slices or lime
PREPARATION:
Bring the moong dahl to a boil along with the turmeric, ginger root, and coriander powder. Cover and simmer for about 30 minutes.
When the moong is soft and breaking apart, add the spinach of your choice, and let it cook about 10 to 15 minutes.
Make a chaunk: heat the ghee and add the cumin seeds. When the cumin seeds are brown, add the hing and black pepper. Then pour the spices into the moong dahl.
Offer to Krishna with lemon slices, rice and or bread of choice.
Note: Moong expands quite a bit. Just add water as you cooking it if it looks dry. Stir to to make it smooth. This soup can make at least six servings.