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Mustard Greens-Moong Dal

| March 14, 2013 Comment

mustard-greens-moong dal

Mustard Greens-Moong Dal is a simple and hearty lentil soup. Serve it with any Indian flatbread or plain rice. This is an easy South Indian vegetarian recipe. Mustard greens have a slightly bitter taste and this can be off-putting to many. In fact, these greens are seldom used in South Indian food, but when combined with moong dal, the bitterness of the greens disappears.

Servings: 4
Cooking Time: 20


  • 1 cup moong dal (split mung beans)
  • 2 1/2 cups mustard greens, chopped
  • Salt to taste

For Seasoning

  • 6 tsp vegetable oil
  • 2 1/2 tsp urad dal (split black gram)
  • 1 1/2 tsp mustard seeds (rai)
  • Asafoetida powder (hing), a pinch
  • 4 red chillies, cut into big pieces
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder


  1. Wash the moong dal a couple of times, so it’s not too sticky when cooked.
  2. Cook the dal and mustard greens in the pressure cooker with 1 1/2 cups of water for about 3 whistles or 8 minutes.
  3. Heat oil in a deep pan on high heat.
  4. Add hing, urad dal, and mustard seeds. When the seeds start to pop, add the red chillies and fry for a few seconds until they brown.
  5. Add the red chilli powder and turmeric powder.
  6. Add the cooked dal and spinach to this seasoning with 1 cup of water and salt.
  7. Let the mustard greens-moong dal come to a boil.
  8. Serve the mustard greens-moong dal with chapathis or any Indian bread or with rice, ghee, and lime pickle.

Category: Dals and Soups - Members, Dals and Soups - No-Onion No-Garlic - Members, Vegan Dals and Soups - Members

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