Moong Dal with Spinach

Moong Dal with Spinach

8
SUSMITA 144

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

Ingredients 40 m {{adjustedServings}} servings 270 cals

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Nutrition

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  • Calories:
  • 270 kcal
  • 14%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 36g
  • 12%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 177 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. Combine the water, lentils, spinach, green chile peppers, ginger, turmeric, and salt in a large pot over medium-high heat; bring to a boil and cook until the lentils are tender and the water is absorbed, about 20 minutes.
  2. Heat the oil and ghee together in small skillet; fry the curry leaves, red chile peppers, cumin seeds, mustard seed, and asafoetida powder in the mixture until the seeds begin to splutter. Stir the mixture into the lentil mixture. Sprinkle the ground red pepper over the mixture and cook another 5 minutes. Serve hot.
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Reviews 8

  1. 10 Ratings

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GRANOLAGIRLTOO
9/13/2010

As written, the ingredients are good, but with the addition of chopped fresh tomatoes, diced onions, ground turmeric, and a few handfuls of diced zucchini it becomes spectacular! Also, I like to cook my spices (including curry leaves) in the hot oil first, then add the onion, chilis, garlic, and ginger, cook a bit, then add the tomatoes and zucchini and cook until the oil begins to separate. Toss in the moong beans, the water/broth, bring to a boil and then simmer until the beans are soft. Add in the spinach and some lemon juice and cook until spinach is wilted, a minute or so. Garnish with chopped cilantro. Delish!

bekah
6/23/2010

I made something similar after talking to my indian friend. I used serrano peppers instead of chile and I couln't find the curry leaves and didn't want the asafoetida. But very good and will make again my way. I served it over basmati rice and ghee.

kharis
3/29/2011

happiness! thank you.