Mung Dal with Spinach:
Mung Dal with spinach is a healthy lentil preparation – an Indian comfort food. Makes a wonderful accompaniment to flat breads such as roti/chapati or rice.
Simple variations, getting results, always grab my attention. If the dish I am making can be converted into a single pot cooking method, so much the better. This Moong Dal with Spinach is one such dish. I am adding a few more aspects to it (as opposed to my other post which you can read here), yet keeping it restricted to a single pot, there-by resulting in a simpler exercise. Yet this does not end up causing tasting chaos for the palate.
I love the flavor of mung dal as do my kids and use it in a few different ways. To charge up the quantity and nutritiousness of a dry curry for example, I use mung dal as an addendum, be it a carrot palya (dry curry) or choyote palya – which I cooked last evening. Soaked mung dal makes a delicious addition to traditional salads, as also this one here. Mung dal also forms the basis of all kinds of comforting pongal which is a traditional south Indian breakfast dish, using rice (or other cereals) and lentils, with added spices.
split de-husked green gram (mung dal) – 1/2 cup
spinach – 2 handfuls of baby spinach (stalk removed)
onion – 1/2 chopped fine
tomato – 1/2 chopped fine
ghee – 2 tsp
cumin seeds – 1 tsp
asafoetida (hing) – 1 pinch (avoid asafoetida if on a gluten-free diet)
green chili – 1 long split
garlic clove – 1 chopped
turmeric powder – 1/2 tsp
red chili powder – 1/2 tsp
salt to taste
water as needed
fresh chopped coriander – (optional) to garnish
- split green gram (mung dal) - ½ cup
- spinach - 2 handfuls of baby spinach (stalk removed)
- onion - ½ chopped fine
- tomato - ½ chopped fine
- ghee - 2 tsp
- cumin seeds - 1 tsp
- asafoetida (hing) - 1 pinch (avoid asafoetida if on a gluten-free diet)
- green chili - 1 long split
- garlic - 1 clove
- turmeric powder - ½ tsp
- red chili powder - ½ tsp
- salt to taste
- water as needed
- fresh chopped coriander - (optional) to garnish
- wash well and soak the mung dal in fresh water for 1 hour.
- in the pressure cooker, add the ghee, heat it moderately, splutter cumin seeds.
- add asafoetida, green chili. stir for few seconds.
- now add chopped onion, stir and cook until it browns at the edges. add the garlic pod, stir until it browns, add chopped tomato, stir and cook until the tomatoes turn mushy and are well cooked.
- now add turmeric powder, red chili powder, mix.
- add roughly chopped spinach, mix.
- add the soaked split de-husked green gram along with the water. add small amount of water if it looks too dry.
- cover it with the pressure cooker lid and cook until you hear 2 whistles. switch off the heat. allow the cooker to reach room temperature naturally - this might take around 10 minutes.
- open the lid, add salt, mix and turn on the heat and cook for another minute.
- serve moong dal with spinach, with any flat bread or rice.