Spinach and Mung Bean Dumplings


  • 1 cup yellow split mung bean dhal
  • ½ cup fresh spinach, chopped
  • 1 teaspoon fresh cilantro, chopped
  • 1 inch fresh ginger (grated)
  • ⅛ teaspoon baking powder
  • ¾ teaspoon salt
  • ¼ teaspoon ground cumin
  • Ghee or sunflower oil for deep frying
  • Chutney of your choice (for accompaniment)


  1. Clean and soak mung beans in water for about 4 hours. Make sure the beans are covered by at least 2 inches of water. Drain and rinse.
  2. Make the paste in a food processor by putting the beans in the food processor with ½ cup of water and processing for 5-6 minutes, turning the machine on and off every 20 seconds.
  3. Scrape down the sides of the processor several times. The texture should be light and fluffy and the consistency should be thick.
  4. Stir in the remaining ingredients except the oil and the chutney. Do not over-blend or the dumplings will be very hard.
  5. Heat the oil to 375 °F in a large deep pan or deep-fryer.
  6. Drop heaping teaspoons of the batter into the hot oil, about 10 at a time, turning often so all sides are well cooked. Cook for 4-5 minutes.
  7. Remove with a slotted spoon and drain on paper towels. Serve with a spice-and-fruit chutney. Dumplings can be served as an appetizer before the main meal.

Ways to Use Beans and Dhals