Moong Dal with Greens


SourceAdapted from Climbing the Mango Trees
Prep time1 hour, 30 minutes
Cooking time30 minutes
Total time2 hours


An earthy green soup with hints of spice balanced with the mellowness of ghee - clarified butter. You can usually find the moong dal (split mung beans) and all the spices in our well-stocked Bulk section.


1/2 teaspoon
fenugreek seeds
1 1/2 teaspoon
5 tablespoons
1/2 teaspoon
cumin seeds
1/4 teaspoon
1 cup
mung beans, split
1/4 teaspoon
turmeric, ground
1 tablespoon
flour, chickpea
2 tablespoons
ginger, fresh (minced)
1 pound
Swiss chard (chopped)
2 tablespoons
shallot (minced)
pepper, hot green (minced)
cilantro (to serve)


Pour 2 Tbsp of ghee into a large, heavy-bottomed pot over medium heat. When hot, put in the cumin seeds, followed by the asafetida and fenugreek seeds. Stir once, and quickly put in the chard, splt mung beans, turmeric, and 8 cups water. Stir and bring to a boil. Cover, leaving the lid slightly ajar, and cook gently on low for 45 min, or until the beans are tender.

Add the salt. Stir the chickpea flour into to the beans. Cook gently for 10 more minutes. Put the remaining 3 Tbsp ghee in a small frying pan and set over medium heat. When it is hot, add the ginger, shallot, and green chili. Stir-fry until it is golden (1 minute). Empty the contents of the frying pan into the soup pot and stir. Adjust seasoning to taste.

Stir in a spoonful of ghee to mellow the flavor. Top with chopped cilantro.