Moong Dal with Spinach

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.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 270 Calories

Ingredients

• 1 tablespoon vegetable oil
• salt to taste
• 4 cups water
• 1 teaspoon mustard seed
• 1 teaspoon ground turmeric
• 1 pinch asafoetida powder
• 1 teaspoon cumin seeds
• ½ teaspoon ground red pepper
• 1 tablespoon ghee (clarified butter)
• 1 (1 inch) piece fresh ginger, grated
• 6 fresh curry leaves
• 2 green chile peppers, halved lengthwise
• 1 cup split yellow lentils (moong dal)
• 1 bunch fresh spinach, shredded
• 2 dried red chile peppers, broken into thirds

Recipe Instructions

Step 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.

Step 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.