Dal Saag Recipe – Eats Now

Name: Dal Saag
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons Canola Oil, divided; 1 Medium Yellow Onion, chopped; 1 tablespoon Fresh Ginger Root, grated; 1 Serrano or Green Chili; 2.5 teaspoons Salt, divided; 2 teaspoons Ground Cumin; 2 teaspoons Ground Coriander; .5 teaspoons Ground Fenugreek; 3.5 cups Water; 1 cup Split Moong Dal; 1 tablespoon Fresh Garlic, chopped; .5 teaspoons Turmeric; .5 Juice from 1/2 Fresh Lime; 8 ounces Chopped Spinach (thawed box/bag of frozen spinach); 2 tablespoons Butter; 3 tablespoons Chopped Fresh Cilantro

Servings: persons

4 tablespoons Canola Oil, divided
1 Medium Yellow Onion, chopped
1 tablespoon Fresh Ginger Root, grated
1 Serrano or Green Chili
2.5 teaspoons Salt, divided
2 teaspoons Ground Cumin
2 teaspoons Ground Coriander
.5 teaspoons Ground Fenugreek
3.5 cups Water
1 cup Split Moong Dal
1 tablespoon Fresh Garlic, chopped
.5 teaspoons Turmeric
.5 Juice from 1/2 Fresh Lime
8 ounces Chopped Spinach (thawed box/bag of frozen spinach)
2 tablespoons Butter
3 tablespoons Chopped Fresh Cilantro

1
Heat frying pan on medium heat. Add 3 tbs oil. Once heated add onion and saute 1 min.
2
Add ginger, green chili and 1 tsp salt and saute 1 min.
3
Add cumin, coriander, fenugreek and saute a few min. Add remaining oil and saute until onions become translucent, ensuring spices do not burn. Set aside.
4
In a large soup pot heat water on high heat. Once boiling, add moong dal, garlic, turmeric and 1 tsp salt. Turn heat to low, cover pot with lid, leaving slightly uncovered. Stir occasionally. Cook lentils halfway, about 15 min.
5
Add onion and spice mixture and 1/2 tsp salt and continue cooking 10 min. Stir occasionally.
6
Add lime juice and spinach to pot and stir. Cook another few min., or until spinach heats through.
7
Taste dal for softness. Dal should be soft but still retain its general shape. If more cooking needed and all the water has been soaked up, add 1/4 cup water. Taste for salt as well. You can always add more.
8
Once dal is cooked add butter. Let butter melt into dal.
9
Turn off heat and sprinkle cilantro on top.
10
All done! Eat with jasmine or basmati rice and/or your favorite warm flat bread (roti/chapati/paratha/naan/pita/tortilla) and yogurt on side.

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 tablespoons Canola Oil, divided, 1 Medium Yellow Onion, chopped, 1 tablespoon Fresh Ginger Root, grated, 1 Serrano or Green Chili, and more.

Yes, Dal Saag falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dal Saag

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions