Steamed Moong Dal and Spinach Handvo
A savory Gujarati steamed cake featuring fermented moong dal and fresh spinach, flavored with mustard seeds and ginger. This indian-inspired vegetarian ready in about 60 minutes pairs moong dal (split yellow gram), fresh spinach leaves, chopped, ginger, grated for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup moong dal (split yellow gram)
- 1 cup fresh spinach leaves, chopped
- 1 tbsp ginger, grated
- 1 green chili, finely chopped
- 1/2 cup yogurt (plain, unsweetened)
- 1/4 cup rice flour
- 1 tsp mustard seeds
- 1/4 tsp asafoetida (hing)
- 8-10 leaves curry leaves
- 1/2 tsp baking soda
- 1 tsp salt
- 2 tbsp oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup moong dal thoroughly and soak in water for 4 hours, then drain and grind coarsely with 1/2 cup plain yogurt until a thick batter forms.
- Step 2: Stir into the batter 1 cup chopped fresh spinach leaves, 1 tbsp grated ginger, 1 finely chopped green chili, 1/4 cup rice flour, and 1 tsp salt, mixing well.
- Step 3: Heat 2 tbsp oil in a small pan over medium heat, add 1 tsp mustard seeds and let them crackle, then add 1/4 tsp asafoetida and 8-10 curry leaves; sauté for 30 seconds until fragrant and immediately mix into the batter.
- Step 4: Just before steaming, gently fold in 1/2 tsp baking soda to aerate the batter.
- Step 5: Pour the batter into a greased 8-inch round cake pan and steam over boiling water for 30-35 minutes at medium heat until a toothpick inserted in the center comes out clean.
- Step 6: Allow the handvo to cool for 10 minutes before slicing into wedges and serving warm.
Frequently asked questions
How long does Steamed Moong Dal and Spinach Handvo take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Steamed Moong Dal and Spinach Handvo?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep moong dal (split yellow gram) from drying out.
Can I substitute ingredients in Steamed Moong Dal and Spinach Handvo?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Steamed Moong Dal and Spinach Handvo for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Steamed Moong Dal and Spinach Handvo vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
