Yellow Dal with Spinach and Extra Ginger

If chana dal is what you're used to cooking, make the switch to moong dal. It's every bit as creamy, but lighter and easier to cook because it doesn't require any soaking
Yellow Dal with Spinach and Extra Ginger
Yellow Dal with Spinach and Extra Ginger
May 02, 2020
Level Easy
Preparation Time 5-10 minutes
Cooking Time 30-35 minutes
Serves 2
PHOTO BY Natalie Seldon
RECIPE BY Mira Manek


150g spinneysFOOD Moong Dal
1 tsp spinneysFOOD Pure Sunflower Oil
1 tsp spinneysFOOD Cumin Seeds
1 tsp spinneysFOOD Fine Turmeric
2½cm piece of fresh ginger, grated
1L spinneysFOOD Bottled Drinking Water
1 tsp spinneysFOOD Salt, to taste
A large handful of spinach leaves
1 small piece of fresh ginger, thinly sliced


  • 1

    Rinse the lentils a few times under cold running water to get rid of any extra starch.

  • 2

    Heat the oil in a pan on a low to medium heat and cook the cumin seeds for around a minute until a darker brown.

  • 3

    Add the turmeric and grated ginger and immediately pour in the water and add the yellow lentils. Boil on a low to medium heat for 30 minutes, stirring regularly, until the lentils are soft and cooked.

  • 4

    Add spinach leaves, thin ginger slices and salt to taste. If using coconut milk, add this at the end when the lentils are cooked and the water is absorbed.

  • 5

    Serve with rice and yoghurt or green coriander and cashew chutney.


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