Easy Steps to tasty Moong and Spinach Dal

Spinach dal can be made using lot of lentils. My reicpe today uses moong dal. I somehow like this combination the best with my spinach dal. This recipe is very simple and does not use several spices like most Indian recipes. I always love garlic with spinach, I think they are awesome together and so I used garlic in my spinach dal. If you aren’t a fan, simply skip the garlic or you can add ginger in place if you like. Let's move on how we can make the easy way of Moong and Spinach dal for rice and chappathi.


Spinach - 1 bunch or one packet from the market.
Moong dal - ½ cup
Onion - 1
Tomato - 2
Garlic - 5 pods
Mustard seeds - 1 tsp
Urad dal - 1tsp
Cumin seeds - 1 tsp
Fennel seeds - ½ tsp
Curry leaves - 1 leaflet
Asafoetida - 1 pinch
Chilli powder - 1tsp
Turmeric powder - 1tsp
Coriander powder - 1tsp
Sambar powder - ½ tsp
Oil for seasoning
Salt for taste.


Pressure cook the Moong dal and spinach for 2 whistles and cool down.

Add 2 spoons of oil into a pan and heat. Once oil hot, add mustard seeds, urad dal, cumin seeds, fennel seeds. Once the mustard seeds start spluttering, add curry leaves and chopped garlic pods.

Fry the garlic until the raw smell goes out. Add asafetida and stir it.

Now add chopped onion and fry it until golden color. Then add chopped tomatoĆ¢€™s and salt and keep heat until the tomato become mushy.
Add chili powder, Coriander powder, turmeric powder, sambar powder and stir it. Once you feel the spice smell, add the boiled spinach and moong dal mix and stir it.

Keep boil this mix for 7 minutes.

Now the tasty and healthy Spinach Moong dal is ready to serve.

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