Spinach Dhal

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Preparation info

  • Serves


    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About


  • A mug of moong dhal
  • 3 cloves garlic, roughly chopped
  • 1 green or red chilli, slit open
  • 1 packet frozen leaf spinach
  • 1 tsp black mustard seeds
  • 1 tsp turmeric
  • 1 tsp dhania powder
  • Lime to taste
  • 1 large fresh tomato or a couple of tinned ones
  • Salt
  • 2 tbsp oil
  • 2 cloves
  • 1 tsp jeera powder
  • ½ tsp sugar


  • Add the moong dhal, tomato, garlic and chili to a saucepan and cover with water which must reach ¾ inch over the dhal. Bring to the boil, then reduce the heat and simmer for fifteen minutes.
  • Check to see if there is a need for additional water (you don’t want too much as this is a dry dhal). The cooked grain should not feel mushy.
  • Add the spinach and let it melt into the dhal.
  • In a small pan, heat the oil, add mustard seeds and a clove.
  • When they splutter, add spices and cook for three minutes.
  • Add to the dhal, stir, cook for a couple more minutes, and season with lime and sugar.