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Home North Indian Cuisine Jain Recipes Moong Dhal with Spinach Dish

Moong Dhal with Spinach Dish

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Quantity: Measure: Ingredients: Description:
1 Teacup Dhal, Moong with skin
2 Teacup Spinach (Palak) Cleaned, Washed and Chopped
1 Teaspoon Ginger Shredded
1/2 Teaspoon Turmeric Powder  
1, 1/2 Teaspoon Salt Adjust to taste
4 Teacup Water  
1/4 Teaspoon Garam-Masala  
1/2 Teaspoon Lemon Juice  
2 Tablespoon Ghee For seasoning
1/2 Teaspoon Jeera/Cumin Seeds For seasoning
1 Pinch Asafetida (Hing) For seasoning
4 Whole Chillies Red Dry For seasoning
1/4 Teaspoon Chilly Powder, Red For seasoning


   1. Wash dal changing water several times till water becomes clear.
   2. In pressure cooker put dal, spinach, ginger, turmeric, salt and water and close the cooker.
   3. Cook over medium high till dal comes to boil.
   4. Now reduce the heat to medium and let it boil for about seven minutes.
   5. Close the heat and let the steam escape before you open the pressure cooker.
   6. Adjust the consistency of dal to your desire taste, adding boiled water as needed and mix it.
   7. Add lemon juice, and garam masala.


   1. For seasoning or "chaunk" heat the ghee in small saucepan, add cumin seed wait until cumin seed cracks now add asafetida, and whole red chili.
   2. Stir for few seconds and add cayenne pepper close the heat and pour over dal.


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