Spinach Moong Dhal

Thank you for sharing!

Last Updated on December 14, 2020 by Chef Mireille

When Radhika released the partners for this month’s Blog Hop Wednesday, I was very happy to learn my partner was Divya.  I know Divya well, as we both have been participants in Srivalli’s Blogging Marathon for the past few months.  She is also the one who honored me with my first Versatile Blogger award.

Although I really wanted to make her Blueberry Ice Cream, with it’s gorgeous color, I did not have the time or the room in my freezer, since I still had leftover Lucuma Ice Cream.  Divya is an accomplished baker, but I decided on this healthy dhal with spinach as I had just done my weekly veggie shopping and wanted to utilize what I had purchased.  Although her original recipe uses frozen spinach, I used fresh spinach since I had some on hand.  I also used fresh chiles instead of chile powder.

Spinach Moong Dhal

Ingredients:
1/2 cup moong dhal
1 cup firmly packed spinach leaves, chopped
1 tomato, chopped
5 cloves garlic, finely chopped
2 teaspoons oil
1/4 cup onion, chopped
2 chiles, chopped
1/2 teaspoon cumin seeds
1/4 teaspoon mustard seeds
1 pinch asoefetida
1/4 teaspoon ground turmeric
salt, to taste

In a saucepan, combine moong dhal, tomato and garlic.  Add 1 1/2 cups water to a cover. Bring to a boil.  Reduce to a simmer and cook for 20 minutes.
In a large skillet, add oil.  Add cumin seed and mustard seed.  Once they start to sputter, add onion and chile.  Cook until onions are golden brown.
Add asoefetida and turmeric.  Once the raw smell is gone, about 1/2 a minute, add spinach.  Cook until spinach wilts, about 1 minute.
Add cooked moong dhal, 1 cup water and salt, to taste.  Bring to a boil.  Reduce to a simmer and cook for 10 minutes.
Taste and adjust salt, if necessary.

Serve with rice or roti.

Spinach Moong Dhal

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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
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Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Sobha Shyam

    Thank you for stopping by my space and appreciate your comments 🙂 Spinach and dal is a lovely combination and its a comfort dish. You have a lovely blog with a variety of dishes!

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