Saag Daal

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.


225g moong daal (yellow split lentils)
750ml water
2-3 tbsp. sunflower or vegetable oil
1 tsp. black mustard seeds
1/4 tsp. ground turmeric
1/4 tsp. ground cumin
1/4 tsp. fennel seeds
2 tbsp. grated fresh ginger
2 green chillies, de-seeded and chopped
8 curry leaves
100g spinach
100g cauliflower
2 spring onions, trimmed and chopped

This is a great recipe to make in advance or in a slow cooker if you have one. Saag daal is a traditional Indian vegetable dish, rich with aromatic flavours. In traditional medicine, fennel seeds have been used as a remedy for indigestion and deliver a anise-like flavour. Turmeric and ginger root are potent anti-inflammatories. Serve with brown rice for a filling meal.


Put the daal in a heavy-based saucepan, pour in 750ml water and bring to the boil. Reduce the heat then simmer for about one hour, or until the lentils are really soft.

Heat the oil in a large pan. Add the mustard seeds, turmeric, cumin, or fennel seeds, ginger, chillies and curry leaves and fry for 2-3 minutes. When the daal is cooked add to the pan and stir in the spinach and spring onions. Heat for a further two minutes, season, then serve.

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