Mung Dhal with Spinach

Serves 6


200g split or husked mung beans
250 g spinach washed and finely chopped
3 tablespoons rapeseed oil
1 teaspoon chopped ginger
1-2 green chillies chopped
½ teaspoon cumin seeds
1 teaspoon salt or to taste
½ teaspoon turmeric
Juice of ½ lime


  • Wash dhal in several changes of water.
  • Heat the oil in a pan and fry the ginger, green chillies and cumin for 1 minute.
  • Add the dhal and spinach and cook for another 1-2 minutes.
  • Add the salt, turmeric and 1 ½ litres water.
  • Cook, uncovered on low heat, stirring from time to time till dhal tender.  You may need to add extra water.  Stir in lime juice and serve with pitta bread or rice.

Per 100g

Medium fat, low saturates, low sugar, medium salt 

Per serving

Energy: 101 Kcals/420 Kjoules   Fat: 6.9g   Saturates: 0.5g Sugars: 0.9g   Salt:  1g 

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