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A clay pot containing saag daal

Saag Dal With Carrot Greens

Chef Tripti
Split moong bean dal with carrot greens cooked in thai curry paste
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Course
Cuisine Indian
Servings 4 people


  • 300 gms Split moong beans Soaked overnight
  • 150 gms Carrot greens
  • 1 tablespoon oil
  • 40 gms Red Thai curry paste
  • 1 litre water
  • 1 teaspoon Kala namak


  • Wash and soak the split green moong beans overnight.
  • In a pot, heat the oil and fry the Thai curry paste for about five minutes over a medium heat. This process will release the fragrance from the herbs and spices and will add depth of flavour.
  • Drain all of the water from the moong beans and add them to the pot.
  • Pour in the water. Increase the heat and bring to a rapid boil.
  • Once the dal has come to a boil, reduce the heat and allow to simmer.
  • If there is any foam building on top of the dal, gently skim it off.
  • Cover and cook for 20 minutes.
  • Wash and roughly chop the carrot greens and set aside.
  • Once the dal is almost cooked, (it would have broken down and will be creamy) season with salt.
  • Add the carrot greens and stir to mix.
  • Cook further until the carrot greens have wilted.
  • Taste and adjust seasoning if required.
  • Serve hot with rice or flat bread.
Keyword comfort food, simple, zerowaste cooking