Spinach and Potatoes in a Mung Daal-Coconut Gravy


  • 3/4 cup mung daal
  • 1 cup light coconut milk
  • 2 green chilies split
  • 3 cups packed baby spinach
  • 1 cup potatoes – peeled and cubed
  • ½ tsp mustard seeds
  • ¼ tsp cumin seeds
  • ¼ cup thinly sliced shallots
  • 1 tbsp sliced garlic
  • A few curry leaves
  • ½ tsp cumin powder
  • ½ tsp red chili powder
  • Salt to taste
  • 1 tbsp oil

Method(How to Cook)

Cook mung daal in a pressure cooker or in a regular saucepan with enough water to cover. Once the daal is soft, mash it well with the back of a spoon to form a thick creamy liquid.

Boil the potatoes in the microwave or stove top till the potatoes are tender.

Heat the oil in a large pan, and add the mustard seeds. When the mustard seeds start to splutter, add the cumin seeds. After just a few seconds, add the curry leaves, shallots and garlic and sauté till the shallots are soft. Reduce the heat and add the cumin and chili powder. Cook for a couple of minutes stirring continuously till the spice paste just starts to brown, making sure not to burn these.

Add the cooked potatoes and the slit green chilies and sauté till the potatoes are completely coated with the spices. Add the coconut milk and cook on medium heat for about 5-6 minutes till the coconut milk is heated through, but not boiling.

Add the cooked daal, salt and ½ a cup of hot water to the pan and mix well to combine. Add the baby spinach leaves and cover and cook on medium heat for 5-6 more minutes.

Serve with rice or rotis. If served with rice, I really recommend papadams, it is a great combo.

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