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Moong Dal (Split Mung Beans) and Spinach
1 cup (8 oz) Moong dal (split mung beans)
1/2 pkg (8 oz) chopped frozen spinach
1 medium red onion
2 medium tomatoes
1 tbsp tamarind paste
1 tsp salt (or to taste)
1-2 tbsp cooking oil
1 tsp cumin seeds
1/8 tsp hing (or a pinch)
1/4 tsp Turmeric powder
1 tsp red chili powder
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Moong Dal (Split Mung Beans) and Spinach

Moong Dal (Split Mung Beans) and Spinach

Moong Dal (Split Mung Beans) and Spinach
Two Stars Guiding Stars
  • Servings:4 (219 g)
  • Prep Time:10 minutes
  • Cook Time:30 minutes
1. Cook moong dal until soft in a pressure cooker or slow cooker.
2. Thaw spinach (fresh spinach can be used). Finely chop onion and tomatoes; set these aside.
3. Place a pan on medium heat and add oil. Add cumin seeds and turmeric powder to the hot oil, followed by asafoetida.
4. Add chopped onions and saute for a minute.
5. Add spinach, tomatoes and about 1/2 -,- 1 cup water. Add salt and red chili powder and cook spinach and tomatoes for 3 -,- 5 minutes.
6. Lightly mash cooked moong dal and add to spinach/tomato mixture. Add tamarind paste and allow the mixture to cook for 5 -,- 7 minutes on medium to medium-low heat.
7. Turn off the heat, and transfer into a serving bowl.

Serve with warm rice or chapathi, an Indian bread.

VariationsMoong dal cooks faster, so a regular cooking pot with 2 -,- 3 cups water can be used.
8. Asafoetida adds a distinct flavor to the dish; this can be eliminated if unavailable.
9. Tamarind paste can be substituted for lemon juice. Add 2 tbsp of lemon juice.
10. 4 cloves of garlic, finely chopped, can be added at step 4 with onions and sauteed.