30-Min Spinach Moong Dal | Vegan & Healthy Indian Recipe

moong dal

🥗Healthier: split yellow lentils

💰Cheaper: split peas

Split peas are more affordable and have a similar texture.

cooking oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

ginger

🥗Healthier: ginger paste

💰Cheaper: ground ginger

Ground ginger is more accessible and can be used as a substitute.

green chili

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Bell pepper adds flavor without the heat.

Chop 2 onions roughly.

Heat a pan until hot and add 2-3 tablespoons of oil.

Add 1 teaspoon of cumin seeds and 1 teaspoon of mustard seeds to the hot oil and let them sizzle.

Add the chopped onions and cook until golden brown for about 6-8 minutes.

Grate 6-8 garlic cloves and 1 inch of ginger.

Add the grated ginger and garlic to the golden onions and cook for a couple of minutes.

Wash 300 g of moong dal until the water runs clear.

Add 1 teaspoon of salt, 1 teaspoon of turmeric powder, and 1 teaspoon of chili powder to the washed dal.

Pour in 600 ml of boiling water and cover the pot, simmering for 10 minutes on medium heat.

Chop 200 g of spinach leaves after washing them.

After 10 minutes, check the dal and add more boiling water if necessary, then simmer for another 10 minutes until the dal is mushy.

Prepare roti dough using 250 g of chapati flour and 100 g of bajra flour, adding enough water to make a soft dough and let it rest.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary