Moong Dal with Spinach Recipe -
Moong Dal with Spinach Recipe
  • READY IN 40 mins

Moong Dal with Spinach

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  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 More Reviews

Most Helpful Positive Review
Mar 29, 2011

happiness! thank you.

Most Helpful Critical Review
Sep 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!

Jun 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.

Dec 07, 2011

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.

Apr 13, 2011

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.

Feb 21, 2015

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 individual spices. Didnt use the ginger, curry leaves, nor red chile (it was plenty hot using the green chili). I used mustard oil instead of ghee, since we like the taste. I suggest to adjust water to the thickness desired (prior to adding the whole tempered spices). Also for us a half recipe is more than enough.

Jan 03, 2014

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

Nov 15, 2013

Made exactly as described .. but it was bad


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  • Calories
  • 270 kcal
  • 14%
  • Carbohydrates
  • 36 g
  • 12%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 17.3 g
  • 69%
  • Protein
  • 16 g
  • 32%
  • Sodium
  • 177 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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