Dry Spinach Moong Dal

Moong dal and spinach complement each other perfectly. One comes packed with protein, the other boasts of high vitamin-mineral content; one is known for its digestive ease, the other for its roughage. And the colors – the pale yellow of moong playing off the rich green of spinach – are an added invitation to dig into this delicately flavored sautéed spinach moong dal.

You Need:

• Moong dal – 1 cup
• Spinach – 1 large bunch
• Lime juice – 1 teaspoon
• Salt – to taste
• Turmeric – a small pinch
• Green chili – 1
• Garlic – 2 fat cloves
• Olive oil – 2 teaspoons

In the picture above (clockwise from left): Spinach, Indian lime, yellow moong dal, garlic, green chili, turmeric powder.

How To Make Sautéed Spinach Moong Dal:

Wash moong dal well in several changes of water, till the water runs clear. Drain and soak the dal in a cup of water for 3 hours. Wash again.

In a thick-bottomed pan, place the soaked moong dal, add two cups of water and a pinch of turmeric. Heat till the water comes to a boil.

Set the heat to medium-low and cook the moong dal till it becomes soft to bite but does not disintegrate. This should take about 10 minutes.

Drain away excess water from the boiled moong dal. Set aside.

Wash spinach and chop the leaves finely.

Slit the green chili vertically in two. Finely chop or mince garlic.

Heat two teaspoons of olive oil in a kadhai. Add minced garlic and slit green chili.

When the garlic turns golden, add chopped spinach.

Sprinkle a pinch of salt and turmeric. Sauté on high heat till the leaves wilt (5 minutes).

Transfer the cooked moong dal to the spinach.

Mix and cook for another couple of minutes.

Stir in fresh lime juice.

Sautéed spinach moong dal is ready. Serve hot.

Serving suggestion: With rice/chapatis, raita and another side dish like gobi masala or crispy green brinjal.

Old photo:

Notes:

Looking for more spinach recipes? See 10 Tasty Spinach Recipes to Bring Out the Popeye in You!

Dry dal dishes catch your fancy? Check out yellow moong dal sundal, adzuki bean salad with pears and cheese, sookhi chana dal.