Daal Sagpeta

Daal Sagpeta

A very exotic lentils and greens dish.

  • Prepare in: 30 mins

1 Star2 Stars3 Stars4 Stars5 Stars

(No Ratings Yet)


  • Spinach : 500 gm
  • Daal Moong (Soaked) : 1/2 cup
  • Daal Maash (Soaked) : 1/4 Tbsp
  • National Sabzi Masala : 2 Tbsp
  • National Ginger Paste : 1 Tbsp
  • Green Chilli : 2-3 Whole
  • Water : 2 1/2 Cups
  • National Iodized Salt : As per your taste
  • National Garam Masala : For Garnishing
  • Ghee/Oil : 4 Tbsp
  • Sliced Onions : 1/2 Small
  • Cumin Seeds : 1 Tsp
  • Dry Red Chilli : 4 Whole


Wash some spinach in cold water 2-3 times and chop it roughly. Keep it aside

Wash and soak Daal Moong and Daal Maash for 30-40 minutes

Add Daal Moong, Daal Maash, National Sabzi Masala, National Ginger Paste, green chilli and water in a sauce pan. Heat it up and bring it to a cooking boil

Let it simmer for 20 minutes or till the lentils become soft

Check the seasoning if required and add National Iodized Salt as per your taste

Heat some Ghee/Oil in a frying pan. Add onion and cook it till it becomes translucent. Add cuming seeds, dry red chilli. Wait for it to crackle and then pour Sagpeta over it

Garnish with fresh ginger and National Garam Masala