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Mung Dal with Spinach Recipe

Mung Dal with Spinach served in a wooden bowl.
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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.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://harekrishnarecipes.com/recipes/main-course/mung-dal-with-spinach-recipe/