Indian dal with spinach

    (10)
    40 min

    This is a real comfort food for me. It's highly nutritious and my kids love it served with rice and ghee. The spinach adds texture and essential nutrients.


    11 people made this

    Ingredients
    Serves: 4 

    • 1 litre water
    • 190g split yellow lentils (moong dal)
    • 200g fresh spinach, finely chopped
    • 2 green chillies, halved lengthways
    • 1 (2.5cm) piece fresh ginger, grated
    • 1 teaspoon ground turmeric
    • salt to taste
    • 1 tablespoon vegetable oil
    • 1 tablespoon ghee (clarified butter)
    • 6 fresh curry leaves
    • 2 dried red chillies, broken into thirds or crushed chillies to taste
    • 1 teaspoon cumin seeds
    • 1 teaspoon mustard seed
    • 1 pinch asafoetida powder
    • 1/2 teaspoon cayenne or chilli powder

    Method
    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Combine the water, lentils, spinach, green chillies, ginger, turmeric and salt in a large saucepan over medium-high heat; bring to the 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 frying pan; fry the curry leaves, red chillies, 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 cayenne over the mixture and cook another 5 minutes. Serve hot.

    Ingredients

    Split yellow lentils (moong dal) and fresh curry leaves are available at Indian/South Asian stores.

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    Reviews & ratings
    Average global rating:
    (10)

    Reviews in English (8)

    by
    31

    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!  -  11 Sep 2010  (Review from Allrecipes US | Canada)

    by
    10

    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.  -  23 Jun 2010  (Review from Allrecipes US | Canada)

    by
    8

    happiness! thank you.  -  25 Mar 2011  (Review from Allrecipes US | Canada)

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