Sautéed Spinach Moong Dal

16 Jan

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 cloves
  • Olive oil – 1 teaspoon

How To:

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.

Cook moong dal in a cup of water and with a pinch of turmeric on medium-low heat, covered, till it becomes soft to bite but does not disintegrate. This should take 10-15 minutes.

Wash spinach and chop the leaves finely.

Slit the green chili vertically in two. Mince garlic.

Heat a teaspoon of olive oil in a kadhai. Add minced garlic and slit green chili. When the garlic turns golden, add chopped spinach and 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 till the curry reaches the desired consistency and thickness.

Serve spinach moong dal hot with rice or chapatis, raita and another side dish like gobi masala or crispy green brinjal.

Spinach Moong Dal

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