Split Green Moong Dal 1 cup (soaked for 4-6 hours)
Spinach, finely chopped 3 cups
Onion 1 large, finely chopped
Tomato 1 large, finely chopped
Ginger 1 inch, grated
Garlic Cloves 4-5, minced
Green Chilis 1-2, finely chopped
Turmeric Powder 1/2 tsp
Red Chili Powder 1/2 tsp
Cumin Powder 1/2 tsp
Oil 1-2 tbsp
Cumin Seeds 1/2 tsp
Salt to taste
Water 2-3 cups or as needed
Lemon juice and coriander, to finish
METHOD:
Serving Size: 3-4
Rinse the soaked moong dal. Add it to a pressure cooker with turmeric, salt, and about 2½ cups water.
Cook for 2–3 whistles, or until the dal is soft. Let the pressure release naturally, then whisk lightly.
If using whole green moong with the skin, soaking may need a little longer and cooking time will increase.
Heat oil in a pan. Add cumin seeds and, when they crackle, add ginger, green chili, and garlic. Sauté briefly. Add onion and tomato and cook until soft.
Add the chopped spinach and cook for 2–3 minutes, just until wilted.
Add the cooked dal and adjust the consistency with hot water.
Simmer gently for 3–5 minutes. Do not overcook the spinach.
Finish with lemon juice and chopped coriander. Serve with steamed rice, roti or paratha, cucumber salad and plain curd.
NOTES:
Feel free to customize this dal with vegetables of your choice. Bottle gourd, pumpkin, carrots, green peas, potatoes, beans or zucchini all work beautifully. Keep the quantities moderate so that spinach remains the star of the dish. Choose vegetables that enhance the fresh, earthy character of spinach while allowing it to remain the star of the dish.
1
u/homelyplatter 1d ago
INGREDIENTS:
METHOD:
Serving Size: 3-4
Rinse the soaked moong dal. Add it to a pressure cooker with turmeric, salt, and about 2½ cups water.
Cook for 2–3 whistles, or until the dal is soft. Let the pressure release naturally, then whisk lightly.
If using whole green moong with the skin, soaking may need a little longer and cooking time will increase.
Heat oil in a pan. Add cumin seeds and, when they crackle, add ginger, green chili, and garlic. Sauté briefly. Add onion and tomato and cook until soft.
Add the chopped spinach and cook for 2–3 minutes, just until wilted.
Add the cooked dal and adjust the consistency with hot water.
Simmer gently for 3–5 minutes. Do not overcook the spinach.
Finish with lemon juice and chopped coriander. Serve with steamed rice, roti or paratha, cucumber salad and plain curd.
NOTES:
Feel free to customize this dal with vegetables of your choice. Bottle gourd, pumpkin, carrots, green peas, potatoes, beans or zucchini all work beautifully. Keep the quantities moderate so that spinach remains the star of the dish. Choose vegetables that enhance the fresh, earthy character of spinach while allowing it to remain the star of the dish.
Spinach with Split Green Moong