is a simple and delicious vegetarian side made with mung (moong) dal
spinach. This dal tastes great with Indian roti or rice. This is a
great way to get your greens vitamins, and an easy pressure cooker
Servings: 4 Cooking Time: 15
1 cup mung dal (split mung beans)
2 1/2 cups spinach, chopped
Salt to taste
6 tsp vegetable oil
2 1/2 tsp urad dal (split black gram)
1 1/2 tsp mustard seeds (rai)
powder (hing), a pinch
4 red chillies, cut into big pieces
1/2 tsp red chilli powder
1/4 tsp turmeric
Wash the mung dal a couple times, so it's not too
sticky when cooked.
Cook the dal and spinach in the pressure
1 1/2 cups of water for about 3 whistles or 8 minutes.
Heat oil in a deep pan on high heat.
Add hing, urad dal, and mustard seeds. When the seeds
start to pop, add the red chillies and fry for a few seconds until they
Add the red
chilli powder and turmeric powder.
Add the cooked dal and spinach to this seasoning with
1 cup of water and salt.
Let the spinach dal come to a boil.
Serve the dal with chapathis or any Indian bread or
with rice, ghee, and lime pickle.