Moong Dal with Spinach

Moong Dal with Spinach

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SUSMITA 153

"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."
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Ingredients

40 m servings 270 cals
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Original recipe yields 4 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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.

Reviews

8
  1. 10 Ratings

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Most helpful positive review

happiness! thank you.

Most helpful critical review

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 t...

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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 t...

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 mak...

happiness! thank you.

This was very good and my first time ever eating lentils. I added some diced tomato, onion, and garlic. We ate it over rice. My husband brought out some Ritz crackers and it was really really go...

The spinach really makes these otherwise dull beans extraordinary. The spices are well balanced but who doesn't want more curry leaves? And when she says a "pinch" of hing/asafoetida, she mean...

We like to eat this over rice with the Simple Whole Roasted Chicken By: INDRIANI on this site. I used a handful of frozen spinach and panch phoron (Bengali 5 spice mix) instead of the individ...

I added onions, garlic and tomatoes. Also added lemon juice at the end and some cilantro. Made a scrumptious meal with flat bread.

Made exactly as described .. but it was bad

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