Skip to main content New this month
Get the Allrecipes magazine

Moong Dal with Spinach

Rated as 3.7 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.

Ingredients

40 m servings 270 cals
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Nutrition Facts


Per Serving: 270 calories; 8 g fat; 36 g carbohydrates; 16 g protein; 8 mg cholesterol; 80 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 8
  1. 10 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
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...

Most helpful
Most positive
Least positive
Newest

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