Spinach & Tomato Moong Dal

April 27, 2015  |   Emma Zumsen
Tomato, mung beans, spinach and garlic laid out on a wooden cutting board.
Photo Credit:  Emma Zumsen
60 min


  • 1/2 tsp cayenne pepper
  • 1 C cilantro leaves, chopped
  • 1 tsp mild curry powder
  • 1/4 tsp turmeric
  • 3 chopped tomatoes
  • 1 lb. fresh cleaned spinach leaves
  • Salt to taste


  1. Pour broth in a saucepan, add a pinch of salt and the mung beans, and bring to boil.
  2. Cover, reduce heat to low and cook until tender, about 30 minutes.
  3. Add the sugar, and drain.
  4. Melt oil or butter in a deep skillet; add the onions and sauté until translucent, about 3 to 5 minutes.
  5. Add the garlic and ginger and cook over medium high heat for about 2 to 3 minutes.
  6. Add the cumin seeds and cook until the seeds begin to sputter.
  7. Add the rest of the seasonings and the mung beans, tomatoes and spinach and cook over medium heat until the spinach is wilted.
  8. Remove from heat and serve.

About the author

Emma Zumsen

Emma Zumsen

Emma is a wildly curious baker, mama, creator, and reader who loves a good farmer’s market almost as much as she loves a new pair of shoes. Born in Montana and raised in Minnesota, she made her way to the east coast nine years ago where she has settled in Brooklyn with her husband and son. In an effort to channel her various interests, passions, and experiences into something productive, she divides her professional brain between food and digital marketing – both of which she finds endlessly fascinating. Emma’s two favorite foods are freshly popped popcorn shared with her kiddo and guacamole.