Sri Lankan Mung Bean and Spinach Dhal
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 200 g split green moong dal
- 150 g spinach
- 200 ml coconut milk
- 1 onion, finely sliced
- 1 tbsp sri lankan unroasted curry powder
- 1 tsp mustard seeds
- 8 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 368 kcal
- Protein
- 15 g
- Carbohydrate
- 33.8 g
- of which sugars
- 5.3 g
- Fat
- 18.2 g
- of which saturates
- 14.6 g
- Fibre
- 6.6 g
- Salt
- 0.12 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the split green moong dal and simmer in 500ml water with the ground turmeric for 15 minutes until soft.
- 2
Stir in the sri lankan unroasted curry powder and coconut milk, and simmer for 5 minutes.
- 3
Add the spinach and cook for 3-4 minutes until wilted.
- 4
Heat the coconut oil in a small pan, add the mustard seeds, curry leaves and sliced onion, and fry for 5-6 minutes until the onion softens.
- 5
Pour the tempering over the dhal.
- 6
Serve hot with rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.