Spinach Dal

• Meat

  • 1 1/4 cups Spinach [i used my food processor to chop it very finely

• Produce

  • 2 Garlic cloves, large
  • 1 Green chili
  • 1 Tomato, large

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 1/4 tsp Garam masala, powder
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Salt
  • 1 Salt
  • 1/4 tsp Turmeric, powder

• Oils & Vinegars

  • 2 tsp Vegetable oil

• Nuts & Seeds

  • 1/4 tsp Cumin seeds

• Liquids

  • 2 3/4 cups Water

• Other

  • ¼ cup moong dal dhuli, also known as split mung bean
  • ½ cup toor dal/arhar dal, also known as split pigeon peas lentil

Found on cookwithmanali.com

Description

Ingredients

• ½ cup toor dal/arhar dal, also known as split pigeon peas lentil
• ¼ cup moong dal dhuli, also known as split mung bean
• 2.5 cups water
• ½ teaspoon salt
• ¼ teaspoon turmeric powder
• 2 teaspoons vegetable oil
• ½ teaspoon mustard seeds
• ¼ teaspoon cumin seeds
• 2 large garlic cloves, chopped
• 1 large tomato, chopped
• 1 green chili, chopped
• 1.25 cups finely chopped spinach [I used my food processor to chop it very finely]
• ¼ cup water
• ¼ teaspoon garam masala powder
• salt, to taste
• 1-2 teaspoon lemon juice

Directions

• To a pressure cooker add the washed lentils, add 2.5 cups water, ½ teaspoon salt and ¼ teaspoon turmeric powder. Cook at high flame for 2 whistles, then lower the flame and cook for another 7-8 minutes or till lentils are completely cooked. Let the pressure of the cooker come off on its own. Set aside. In case you dont have a pressure cooker, cook the lentils in a pan till completely cooked.
• Heat oil in a pan on medium heat. Once the oil is hot, add cumin seeds and mustard seeds. Wait till cumin seeds crackle and mustard seeds start popping out.
• Once the seeds start crackling, add chopped garlic and green chili. Saute for a minute or till garlic just starts turning golden brown in color.
• Add chopped tomatoes, salt and cook for 2 minutes. We dont want to overcook the tomatoes here.
• Add chopped spinach and mix. Cook for 2-3 minutes or till theres no raw smell of tomatoes or spinach.
• Add the cooked dal to the pan and let it all come to a boil. Lower the heat, add more water if needed (I did add ¼ water here) and let the dal simmer for 5 minutes.
• Check the salt and adjust to taste. Sprinkle garam on top and remove pan from heat.
• Squeeze in some fresh lemon juice and serve spinach dal with any bread or steamed rice!

Nutrition