Grandma-Style Mung Yellow Dal (Spinach Finish)

There are recipes you follow… and then there are recipes you remember.

This mung dal is one of those. No measuring cups growing up, no timers—just the sound of cumin hitting hot ghee, the smell filling the kitchen, and somehow everything coming together perfectly every single time.

This is my grandma-style mung yellow dal with spinach, made in the Instant Pot (or “smart pot” as we call it), but still carrying that same slow, comforting flavor.

What Makes This Dal Different?

This isn’t your typical restaurant dal.

• It’s lighter, but still full of flavor

• Built on a layered tempering (tadka)

• Finished with fresh spinach for a clean, earthy balance

• Done in under 30 minutes, but tastes like it simmered all day

If you’re looking for an easy Indian dal recipe, a healthy lentil dish, or just something comforting after a long day—this is it.

Ingredients

• 1 cup mung yellow dal (washed & drained)

• 3 cups water

• 2 tbsp ghee or oil

• 1 tsp cumin seeds

• Pinch of hing (asafoetida)

• 6–8 curry leaves

• 1 small cinnamon stick piece

• 3–4 cloves

• 6–8 whole black pepper

• 1 black cardamom

• 1 small onion (diced)

• 3–4 cloves garlic (minced)

• 1–2 green chilies (chopped)

• 1 tsp cumin powder

• ½ tsp turmeric

• Salt to taste

• 1–2 cups chopped spinach

  
  

How grandma would do it:

Step 1:

Build the Flavor Base

Set your Instant Pot to Sauté mode.

Add ghee or oil and let it heat up. Then add cumin seeds, hing, curry leaves, cinnamon, cloves, black pepper, and black cardamom.

Let everything crackle—this is where the flavor starts.

Step 2:

Cook the Aromatics

Add diced onions and sauté until lightly browned.

Stir in garlic and green chilies. Cook for another 1–2 minutes.

Add cumin powder and turmeric, and mix quickly so the spices don’t burn.

Step 3:

Add the Dal

Add your washed mung dal, water, and salt.

Mix everything together so the dal is fully coated in the spices.

Step 4:

Pressure Cook

Seal the lid and set to Pressure Cook (High) for 5 minutes.

Once done, let the pressure release naturally. Don’t rush this part—this is where the dal settles and thickens.

Step 5:

Finish with Spinach

Open the lid, add chopped spinach, and cover for about 5 minutes.

The residual heat will wilt the spinach perfectly without overcooking it.

Tips for the Perfect Dal

• Want it thinner? Add hot water and stir

• Want it thicker? Let it sit or sauté for a few minutes

• Add a small drizzle of ghee at the end for extra richness

• A squeeze of lemon right before serving brings everything to life

Grandma Rule

This recipe will not taste the same the first few times you make it.And that’s exactly how it’s supposed to be.

Because grandma never cooked from a recipe.She cooked from memory, instinct, and whatever was left in the house.

Make it once, and it’s a meal.

Make it a few times, and it becomes yours.

And one day you’ll realize —you’re not following a recipe anymore…you’ve created a custom, unique one of your own.

And sometimes, those meals are the best ones. 🧡

Come back later for more Grandma Recipies..