Spinach Moong dal Curry

This curry is variation in dal dish you would like to serve. It can be eaten with roti, paratha or rice.

Spinach Mungdal Curry

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Servings 4 persons


  • 250 gm (1 1/2 cup) mung dal soaked for 2 hrs
  • 400 gm (approx. 3 bunches) spinach
  • 1 1/2 tbsp ghee/oil
  • 100 gm onion finely chopped
  • 2.5 cm ginger thinly sliced
  • 2 cloves garlic crushed
  • 1 tsp cumin
  • 1 tsp turmeric powder
  • 50 ml coconut milk
  • 2-3 spicy green chilies finely chopped
  • salt to taste


  • Wash the moongdal and soak for 2 hrs.
  • Wash the spinach, drain well and steam for 5 minutes untill barely cooked. Chop roughly.
  • Heat the ghee/oil in a frying pan , add pinch of cumin and saute garlic gently , fry the onion and ginger for 2-3 minutes.
  • Add the drained dal and continue frying for 2-3 minutes. Pour on 300ml water bring to the boil, cover and cook until the dal is tender.
  • Add chopped spinach , salt to taste and spicy green chilies (If you like the taste you can put garam masala powder and red chili powder if you want more spicy.) Cook them for 5 minutes on medium flame.
  • Add coconut milk cook for 2 minutes and switch off the stove.
  • Serve hot with rice or roti.
Keyword coconut milk, lentils, spinach mungdal


I am Purvi Sakaria , Masters in Food and Nutrition . I believe in flavours of food and goodness of nutrition.I am here to share my experince and knowledge of different cooking procedures to maintain nutrition level and enhance flavours of food.Different season have different source of vegetables and fruits. Food served to loved ones is the way to healthy lifestyle. so stay connected.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating