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Spinach Dal

| March 18, 2013 Comment

spinach dal

Spinach Dal is a simple and delicious vegetarian side made with mung (moong) dal and spinach. This dal tastes great with Indian roti or rice. This is a great way to get your greens vitamins, and an easy pressure cooker recipe.

Servings: 4
Cooking Time: 15 minutes


  • 1 cup moong dal (split mung beans)
  • 2 1/2 cups spinach, 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 times, so it’s not too sticky when cooked.
  2. Cook the dal and spinach 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 spinach dal come to a boil.
  8. Serve the dal with chapathis or any Indian bread or with rice, ghee, and lime pickle.

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

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