Spinach Dhal

Share the love...Tweet about this on TwitterShare on Google+Pin on PinterestShare on LinkedInShare on FacebookBuffer this pageDigg thisShare on RedditShare on StumbleUpon

One of my new year’s resolutions was to cook more ethnic foods. Well, not only to cook them, but to learn more about them and the authentic ways to prepare Indian and Thai ingredients.

Let’s just say I’ve gotten off to a very slow start.

I’m still motivated to reach my goal though and last week I finally broke into a bag of moong dhal I’ve had in the pantry for a long while now. Moong dhal is a variety of mung bean, kind of like a yellow split pea.

I was flipping through the ThinkFood Cookbook I talked about last year and felt inspired when I found the Spinach Dhal recipe from Tastes Like Home.

After being soaked overnight moong dhal cooks up to be thick with a porridge-like consistency. This particular recipe has a spicy kick that is full of flavor with the whole spices that are added. I ate it with rice, but it could have easily been thinned slightly to create a delicious soup.

My husband was the real test though. He has a major aversion to peas. He dislikes them so much that it seems he can’t even be at the same dinner table with them. I’ll never forget the time we ordered a sandwich in Brazil and we bit into it to find it was filled with peas! Needless to say he went home that night and looked up the word for peas right away.

It’s ervilha in case you are wondering. This word guided our menu selection when dining out for the next 2.5 years.

So with the dhal’s similarity to split peas (more so than lentils, in my opinion) I thought he’d avoid it like the plague. Turns out he enjoyed it as much as I did.

This is the type of simple foods I want to focus on throughout our new year. They are so simple, yet the spices make them so complex in flavor.

This recipe will be emailed soon as part of the ThinkFood Cookbook listserv. If you are signed up, you will receive a recipe a week via email from the book. The ThinkFood Cookbook is also available for purchase.

Overlooking the fact that a Fake Food Free recipe is in the book, I have to say that it is a fabulous cookbook with all kinds of delicious recipes. I have made two recipes thus far and they have received rave reviews!

Share the love...Tweet about this on TwitterShare on Google+Pin on PinterestShare on LinkedInShare on FacebookBuffer this pageDigg thisShare on RedditShare on StumbleUpon


  1. says

    Melinda – Thanks. I could eat Indian foods every day. It would take a long time for me to tire of them.

    kat – Oh, you’d love it then!

    emily – While my husband liked it, I’m much more likely to finish dishes like these up. So most of the time I’m making them for myself too. :)

    Marianne – It really does have it all. Easy and inexpensive are such great perks.

    Ron – Thanks! The spinach does add something a little different.

  2. says

    Chow and Chatter – Unfortunately I have a major fear of pressure cookers! That was always the advice I got for beans in Brazil, but I stick with the soak and cook method. Thanks for bringing it up though for those who use them! I bet your husband makes some amazing dal!

  3. says

    I didn’t know that anyone could dislike peas!

    I’ve never tried cooking Indian, myself. The ingredients always seem daunting. But it’s my favourite cuisine… in fact, I plan on having roti tonight :) I’ve yet to try spinach dhal – looks amazing though!

  4. says

    This sounds like my kind of dish! I love experimenting with different types of ethnic cuisines! Definitely feels great when they actually taste authentic!

  5. says

    I think I need to borrow your resolution for a while because I adore Indian food but NEVER make it! And it’s such a crying shame.

    This dhal sounds delicious! Especially to this pea lover.

  6. says

    Oh Lory that was funny, so ervilha is his kryptonite? My hubby’s kryptonite is tomatoes. Your dal looks delicious. I love indian food, it’s so aromatic and spicy. Yummmm.