"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." — SUSMITA
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split yellow lentils (moong dal)
fresh spinach, shredded
green chile peppers, halved lengthwise
1 (1 inch) piece
fresh ginger, grated
salt to taste
ghee (clarified butter)
fresh curry leaves
dried red chile peppers, broken into thirds
ground red pepper
happiness! thank you.
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!
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.
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 good on crackers. Might be something I even make for a appitizer.
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 means it. We found out the hard way.
Made exactly as described .. but it was bad
* Percent Daily Values are based on a 2,000 calorie diet.
Moong Dal with Spinach
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 72
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