Moong Dal With Spinach

    40 mins

    This is a comforting everyday dal. My kids love this dal mixed with cooked plain rice and ghee. Spinach adds texture, fibre, and essential nutrients.

    40 people made this

    Serves: 4 

    • 1 cup yellow moong dal
    • 1 large bunch (15 – 20 leaves) fresh spinach leaves, roughly shredded
    • 1 teaspoon turmeric powder (haldi)
    • Salt to taste
    • 1 inch piece of fresh ginger, grated
    • 2 green chillis, slit in halves
    • 4 cups water
    • 2 teaspoons ghee or oil
    • 1 teaspoon cumin (jeera) seeds
    • 1 teaspoon mustard (rai) seeds
    • 2 dry red chillis, broken in thirds
    • 6 curry leaves (kadipatta)
    • One pinch asafoetida (hing) powder

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. 1. Boil moong dal and spinach with turmeric, salt, ginger, green chillis in 4 cups water till dal is cooked, about 20 minutes.
    2. Heat oil or ghee in a small frying pan. Add cumin seeds, mustard seeds, red chillis, curry leaves, and asafoetida powder. Pour this mixture into the cooked dal. Cook 5 minutes and serve.

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