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This creamy moong dal recipe with spinach and mushrooms is a great weekday meal accompanied by green salad and rice or pasta.

Creamy Moong Dal Recipe

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  • Author: Nele Liivlaid
  • Total Time: 35 minutes
  • Yield: 5-6 portions 1x
  • Diet: Vegan


This creamy moong dal recipe with spinach and mushrooms is a great weekday meal accompanied by green salad and rice or pasta.

Soak time: 6-8 hours


  • 250g (8.8oz) yellow moong dal
  • 1 medium onion
  • 3 garlic cloves
  • 6g (0.2oz) piece of ginger
  • 1 carrot
  • 1/2 (135g, 4.8oz) sweet potato
  • 200g (7oz) button mushrooms
  • 100g (3.5oz) baby spinach
  • 130g (4.6oz) coconut milk (18%)
  • 1 tbsp curry paste + 40g (1.4oz)  water
  • 1 tsp turmeric
  • 540g (19oz) water


  1. Start by soaking moong dal overnight of for at least 6 hours (it’ll reduce the cooking time significantly). Rinse and drain. If you start with 250g dry, you’ll end up with about 460g soaked.
  2. Chop the onion, garlic, ginger, carrot, and sweet potato.
  3. Put the soaked moong dal along with everything you just chopped (see step 2), add a few bay leaves as well and pour it over with 540g of hot water. Bring to boil and simmer for 15 minutes stirring occasionally.
  4. While the dal is simmering, chop the mushrooms and sauté them. Simply fry them dry mixing occasionally. It will take about 5 minutes, but water starts to separate.
  5. Also while the dal is cooking: mix the curry paste with some hot water to get an homogeneous mixture. Add coconut milk and give it a good stir.
  6. Now, when the dal has been cooking for 15 minutes, add the coconut-curry paste mixture and stir well. Cook for another 5 minutes until the moong dal is nice and soft. Turn off the heat and just let it be for about 5 minutes before you remove the lid.
  7. Mix in the sautéed mushrooms.
  8. If you can, wait for the dal to cool down a bit before you stir in the baby spinach to avoid it from over-wilting and becoming brownish in colour.


Feel free to use more curry paste if you’re okay with the spiciness.

If you can’t get curry paste, use curry powder or ground homemade Indian spice mix.

If you want to make this moong dal even lower in fats, add less coconut milk.

If you have any leftovers, store it in a sealed container or a jar for up to 5 days. And be ready to add some water or plant milk to it as it’ll be much thicker the next day.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Method: Stovetop
  • Cuisine: Indian


  • Serving Size: 1/5 of the recipe
  • Calories: 274 kcal
  • Sugar: 7.4g
  • Sodium: 130.44mg
  • Fat: 6.1g
  • Saturated Fat: 4.1g
  • Carbohydrates: 44.3g
  • Fiber: 5.7g
  • Protein: 15.2g

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