Wednesday, January 17, 2018

Mung Dal with Spinach

Split Mung Beans with Spinach
This simple preparation for lentils and spinach is a breeze to make and gets dinner on the table in a jiffy.   

1 cup split moong dal, soaked in hot water for 15 minutes
2 cups baby spinach, chopped
1/2 tsp. cumin seeds 
2-3 dried red peppers
1 onion, diced
2 cloves garlic, minced
2 green chillies, minced
1/4 tsp. turmeric powder 
1 tsp. besan (chickpea flour)
1/2 cup boiling water
2 Tbsp. oil
salt to taste

  1. Heat oil and sputter cumin seeds and dried peppers. 
  2. Remove dried peppers and set aside.
  3. Add onion, garlic, green chillies and stir-fry for 1 minute.
  4. Add turmeric powder, salt and spinach, stir and cook for another minute.
  5. Add soaked moong dal and 1/2 cup of boiling water.
  6. Sprinkle besan over dal, mix well and bring to a boil. 
  7. Cover and simmer until water evaporates.
  8. Garnish with fried red peppers and serve hot with rice or chapatis. 


  1. That looks delicious. I need to incorporate more lentils into my diet. Thanks for sharing!


Thanks for stopping by. I love to hear from all of you, so please feel free to leave a comment.

If you have a question I will reply to your comment. If you prefer an email response, please mention that and make sure your blogger profile is linked to your e-mail, otherwise I will not be able to e-mail you back.

Please note that any and all comments posted by 'Anonymous' persons are deleted without exception as a means of nuisance abatement.

Thanks so much for reading and commenting on this post.