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Moong Dal With Spinach

Moong Dal Spinach Recipe by Manjula

Moong dal with spinach

Moong dal with spinach is very flavorful tasty and healthy dal. Traditionally served with plain rice and roti.
Serves 6.
4.50 from 2 votes
Course Main Course
Cuisine Indian
Servings 6 people


  • 1 cup moong dal with skin
  • 2 cup chopped spinach
  • 1 tsp shredded ginger
  • ½ tsp turmeric
  • 1 ½ tsp salt adjust to taste
  • 4 cups water
  • ¼ tsp garam masala
  • ½ tsp lemon juice adjust to your taste

Chaunk (seasoning):

  • 2 Tbsp clarified butter ghee
  • ½ tsp cumin seed Jeera
  • Pinch asafetida hing
  • 4 whole red chilies
  • ¼ tsp cayenne pepper


  • Wash dal changing water several times till water becomes clear.
  • In pressure cooker put dal, spinach, ginger, turmeric, salt and water and close the cooker.
  • Cook over medium high till dal comes to boil.
  • Now reduce the heat to medium and let it boil for about seven minutes.
  • Close the heat and let the steam escape before you open the pressure cooker.
  • Adjust the consistency of dal to your desire taste, adding boiled water as needed and mix it.
  • Add lemon juice, and garam masala.

Chaunk (seasoning):

  • For seasoning or chaunk heat the ghee in small saucepan, add cumin seed wait until cumin seed cracks now add asafetida, and whole red chili.
  • Stir for few seconds and add cayenne pepper close the heat and pour over dal.
Keyword beans, Butter, Dal, Gluten Free, Healthy, Mongdhal, Moong, Mung, Palak, Rice, Roti, Soup, Spinach, Vegetarian
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86 thoughts on “Moong Dal With Spinach

  1. Such a delicious dal! I’ve made it with both green split mung and yellow split mung. I used half ghee, half canola oil. Still excellent. Yet another recipe with perfectly balanced spicing. Thank you Manjulaji!

  2. Thank you so much for sharing these delightful recipes! I also choose not to use any allium ingredients like garlic, onion, leeks, shallots, scallions, green onion, and chives. I substitute with aromatics like fennel bulbs and celery

  3. Dear Manjula Auntie, I cooked this dish a few day ago and my family asked to repeat it today — it is delicious indeed! I am so happy I discovered your website not long ago, and looking forward to cooking other recipes from here. Thank you so much for sharing!
    Best wishes from Russia )))

      1. This is such a wonderful recipe! I have slightly different method I would love to share. I fry in ghee some red onion garlic and ginger…once it’s good I stop the cooking with 4 cups of water so it doesn’t burn then I out dal and spinach and I cut up a small potato omg….the potatoes makes this even more filling and delicious! You must try! Everything else she does is same!!

  4. This was absolutely delicious. I soaked lentils overnight and I used those in place of the Mung bean. I love your website so much and am so grateful for these nourishing and delicious recipes.

  5. I love your website……You teach in a very easy and simple way….i think i learnt cooking from scratch from your website only…..looking forward for more recipes….

  6. Thank you manjula!

    I love your site and love discovering your recipes! This one is delicious, and I intend to keep following your teaching and learn how to make these wonderful dishes.

  7. please tell me how i can make the moong dal without the use of a pressure cooker. I do not have one. Alos can I use red lentils for this recipe…thank you! I love to make your recipes esp. the aloo gobi!

  8. I just made this recipe and it is absolutely delicious! I will definitely be trying more of your recipes. Your teaching style is very encouraging and easy to follow. Thank you for your wonderful videos!

  9. Hi Mrs Manjula!
    Your simple recipies and the wonderful concise style of teaching is just what is required to turn novices into suddenly confident cooks. Your Dahi Vada recipe is a winner. Will try the moong dal today. Thank you so much!
    Wish you the very best in life!

  10. Manjul Aunty – You are a great cook! I like your detailed instructions in every recipe. I have tried many of your recipes and they turned out really great. I am very very thankful to you and looking forward to many more recipes.

  11. hiiii,,,manjula aunti…thank u sooo much 4 such a great recipe…..my inlaws jst dont stop praisin me since i started using ur recipes….my mumss soo happy…lol thanxxx

  12. Manjula,

    THANK YOU! I have been cooking Indian food for years, but I finally stumbled onto you page with videos which has enhanced my techniques and flavor of my dishes. Thank you so much for your wonderful recipes and videos, my mouth drools everytime I visit your page.

  13. Manjula Aunty,
    Can you tell me what pressure cooker(brand) you are using for this recipe..i wanted to get a good pressure cooker. i have 4 quart presto aluminim pressure cooker. I really done like it. i like the one you are using. Can you give me tips to get a good one?

  14. a nice variation on this recipe is to use green whole moong, and spice it up with habanero chilis to highlight the citrus flavors in this dish

  15. Manjula –
    We love your moong dal with spinach recipe. I use other dark greens, depending on what we have on hand but I am otherwise strict about the ingredients and amounts. No messing with perfection. 🙂
    Your videos have made me a much better cook. Namaste.

  16. Thanks Manjulaji, for this recipe and so many more i have tried from your website and very well done videos. If i need a recipe, i am sure to check out your website. Keep them coming. So many in my family now also use your recipes …with success each time.

  17. Hello Manjula Aunty,

    I love all of your recipies, and have almost tried them all.

    I am a student, and have very little to work with, How do I make this Moong Dal and spinach recipie without using a pressure cooker? I really would love to try this recipie….

    1. Moong dal is very small so you can cook it without a pressure cooker. It just takes a little longer (not much, maybe 20 minutes longer).

      Moong dal is great to cook with when you don’t have a pressure cooker. You can pre-soak the dal for a few hours before making this recipe to reduce the cooking time.

      P.S. use the split, yellow moong (or mung) dal.

  18. Thank you for this informative site. This helps me alot. PLease let me
    know if green moong dhal for Dosa will be the same as the yellow moong
    Thank you.

  19. I love watching you. You are so loving and kind. I’ve wanted to try recipes I’ve enjoyed in restaurants but have no idea what these ingredients were and it was a little intimidating. It seems like i’m just sitting in the kitchen with you there. Lovely. Many homes in the United States do not have pressure cookers, including mine. Is there a way to make an adaptation to the recipe when it asks for pressure cooking?

        1. Hi Bryan

          You are totally right… I try´d by my self and it´s really take about tree hours of cooking and waiting….

          Barbara from

    1. A pressure cooker is a great addition to the kitchen, even for non-Indian dishes, but it’s a huge time saver when you need to cook dry lentils or beans. Look for a good quality one on-sale. Mine is made by Fagor (bought in the US at Kitchen Etc. before they went out of business) and have been very happy with it.

  20. hello anuty,
    i must say ur wonderfull cook!!

    because of u i can cook all kind of indian dishes!!!!
    u sound sooo sweet cookin and teachin us…
    wish u were my mother!!!!!!! 🙁
    luv u plz stay in touch!!

  21. hi
    i had seen you on youtube and tried many of u’r recipes(aloo gobi,chole etc) each one came out great ,so
    i am thrilled that you have your own site.Please keep doing videos they r the best !!!
    thanks again for helping beginners like me…..god bless u .

  22. I made the moong dhal and spinach dish and it turned out very well. I sent some to my neighbor and she loved it too – and she too is a good cook – but she liked your receipe Manuja. I told her about your site and I am sure she will be using it. Thanks so much.

  23. wow i got bored reading recepies written in english.
    they puts all in dark
    Real thing is explained by u in video step – by – step
    i never searched on youtube just my friend told me of course he searched

    1. Hello,
      Thank you so much for your site and all those information.
      Please inform me what is the difference between yellow and green
      moong dhal.
      Especially for making Moong Dosa

  24. Dear Manjula,
    I’ve been a vegetarian for the past few months and I found your site while looking for Indian vegetarian recipes. I tried this one earlier today, and it was really good!!! I did make a couple of modifications: I fried some onion along with the spices and towards the end I mix everything together and let it simmer for a few more minutes. Thanks so much for your videos

  25. Hi Sunita, and apologies to Aunty Manjula for jumping in here,

    I imagine that Aunty probably blends her own Garam Masala. I’ve a recipe here that has served me well over the years. It only makes a small quantity, which is ideal as it should be made fresh – once ground, spices lose their qualities quite quickly.

    1 tbsp (15ml) cardamom seeds
    2″ cinnamon quill
    1 tsp cumin seeds
    1 tsp whole cloves
    1 tsp black peppercorns
    1/4 nutmeg

    Put all ingredients into spice or (clean) coffee grinder and blend until a fine powder is achieved. Store in a smallish airtight jar away from light and it should keep fresh for a few months.

    Try to find cardamom seeds already removed from their husks, as this will save your fingernails! Otherwise, use a mallet, stone pestle or other heavy object to bruise your green cardamom pods and then remove the seeds.

    You will need to smash the nutmeg to get about 1/4 of it. Again a stone pestle is very handy – put the nutmeg in a plastic bag before whacking it and you’ll find it stops it flying all over the place. A hefty whack and it should break into a number of smaller pieces. Just approximate what would be about a quarter of a whole nut.

    Be sure to crumble the cinnamon stick and have the nutmeg in smallish pieces before milling to avoid damaging your spice grinder.

    You can add or subtract what you like – some people like adding a little coriander seed as this helps to “smooth” or even out the blend and harmonise the flavours more. I like the version above as the top aromatic notes is what I’m looking for to give a bit of final zest before a dish goes to the table.

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