Creamy mung dal with chopped spinach (Palak moong dal) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 47) by Yamuna Devi

  • spinach
  • fresh ginger
  • Show all ingredients...

  • EYB Comments

    Can substitute vegetable oil for ghee, and paprika for ground cayenne pepper.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sautéed rice (Khara chaval); Griddle-baked chickpea and whole wheat bread (Besan thepla); Cumin-flavored ghee (Jeera ghee)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for ghee, and paprika for ground cayenne pepper.

  • PinchOfSalt on June 24, 2013

    This is a soup. I had not expected it to be so watery, even as soups go. On the positive side, the flavor was very good. I used home made ghee in the final step. It really shone through. Next time, try cutting back on the water by quite a bit.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.