Moong Dal with Spinach is a nutritious and flavorful dish made with split moong dal and fresh spinach, tempered with aromatic spices. This dish is perfect for those who follow a sattvic diet, free from onions and garlic, making it suitable for offering to Krishna.

Prepared with love and devotion, Moong Dal with Spinach is a beloved dish among devotees and a delightful addition to any meal.
Serving Suggestions
Moong Dal with Spinach can be enjoyed in various ways:
- With Rice: Serve Moong Dal with Spinach with plain basmati rice or jeera rice for a complete and satisfying meal.
- With Bread: Pair with roti, naan, or chapati for a delightful combination.
- As a Main Dish: Serve as a main dish along with other complementary dishes for a well-rounded meal.
- With Chutney: Pair with a sweet or spicy chutney to complement the rich flavors.
These serving suggestions make for a balanced and satisfying meal, fostering a sense of community and togetherness when shared with fellow devotees.
History
Moong Dal with Spinach has a special place in the hearts of devotees. This recipe was developed to create a flavorful and satisfying dish that adheres to the principles of a sattvic diet, free from onions and garlic. Moong Dal with Spinach is a popular dish in Indian cuisine, and this version, with its emphasis on purity and devotion, has become a staple in many Hare Krishna kitchens.
Bhakti Thought
Moong Dal with Spinach is more than just a dish; it is an expression of creativity, nourishment, and devotion. By preparing and offering this dish to Krishna, we engage in the sacred practice of bhakti, transforming the act of cooking into a spiritual journey. This dish serves as a reminder that even the simplest of ingredients, when combined with devotion and care, can create something extraordinary. Let this Moong Dal with Spinach inspire you to cook with a heart full of love and to see each meal as an offering to Krishna, bringing us closer to Him with every bite.
PrintMung Dal with Spinach Recipe
Mung Dal with Spinach is a comforting and flavorful dish, inspired by the principles of bhakti yoga. This rich Moong Dal with Spinach combines wholesome ingredients, creating a harmonious blend that enhances any meal. In the tradition of Gaudiya Vaishnavism, cooking and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 – 6 1x
- Category: Main Course
- Method: Sauté and Simmer
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
- 2 cups chopped spinach
- 2 cups chopped and peeled tomatoes
- 1 cup split moong dal (without skin)
- 1 cup ghee
- 1 chopped green chili
- 1 tsp chopped fresh ginger
- 1 tsp cumin seeds
- 1 tsp asafoetida (hing)
- 2 tsp salt
- 1/2 tsp chili powder
- 1/4 tsp turmeric powder
- Juice of 1/2 lime
Instructions
- Cook the Dal:
- Rinse the moong dal thoroughly and soak it in water for 30 minutes. Drain.
- In a pressure cooker, add the soaked moong dal and 2 cups of water. Pressure cook for about 5 minutes until the dal is soft and cooked through. Alternatively, cook the dal in a saucepan until tender.
- Once cooked, blend the dal in a food processor until smooth.
- Prepare the Tempering:
- In a large pan, heat the ghee over medium heat. Add the cumin seeds and let them splutter.
- Add the chopped green chili and ginger, sautéing until they are lightly crisped.
- Cook the Vegetables:
- Add the chopped tomatoes and spinach to the pan. Stir in the chili powder and turmeric powder.
- Cook until the spinach wilts and the tomatoes are well-cooked.
- Combine and Simmer:
- Add the blended dal to the pan. Pour in 2 cups of water and add salt. Mix well.
- Simmer the mixture until the gravy thickens to your desired consistency.
- Finish and Serve:
- Squeeze fresh lime juice over the dal and stir well.
- Offer to Krishna and serve hot with rice or bread.
Notes
- Consistency Tip: Adjust the amount of water to achieve the desired consistency for the dal.
- Flavor Tip: Adding fresh lime juice at the end enhances the flavor and adds a refreshing tang.
- Serving Suggestion: Moong Dal with Spinach pairs wonderfully with a side of steamed basmati rice or warm chapatis.
- Bright Green Spinach: For a bright green preparation, puree the spinach before adding it to the pan. This technique also allows you to add fried paneer to the dish, making it an alternative to palak paneer, providing more protein.
- Versatility Tip: Many people might assume it to be palak paneer, which makes it a versatile dish for various occasions.
Nutrition
- Serving Size: 1 cup
- Calories: 290 kcal
- Sugar: 4g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 50mg