One of the best dals with spinach that I love to savour..the masoor dal gives a lot of body unlike moong dal which makes you heavy after eating..the masoor dal though gives lot of body to the dal...but you will still feel light on your tummy. The wonderful taste of masoor adds flavour and also nutritious.
The dal is cooked with turmeric and red chilly powder and then spinach is cooked in the dal. Then tempered with spices. This goes well with rice as well as roti. Spinach adds more nutrition to the dal.
Ingredients:
Masoor Dal/Red Lentils - 1 cup,
Red Chilly Powder - 1 teaspoon,
Turmeric - 1/2 teaspoon,
Spinach - 2 cups loosely packed,
Salt.
To Temper:
Oil - 1 teaspoon,
Ghee - 2 teaspoons,
Whole Red Chillies - 2,
Cumin - 2 teaspoons,
Garlic - 2 cloves finely chopped,
Green Chillies - 2 finely chopped,
Red Onion - 1 medium finely chopped.
Method:
Clean the spinach by rinsing it number of times with water and chop it finely and keep it aside.
Wash the masoor dal twice and pressure cook it with enough water, turmeric and red chilly powder for three whistles. Once the pressure cooker cools blend the dal.
To the blended dal add the chopped spinach and cook it until spinach wilts.
No need to add water to dal while cooking spinach as the, water in dal and also spinach leaves a lot of water while cooking, it is sufficient to wilt the spinach.
In another small pan, heat oil and ghee.
Add Red chillies and allow it to blacken.
This gives the smoky, sharp flavour to the dal, which enhances the taste of the dal.
Then add cumin, when it crackles, add green chillies and garlic.
Fry until garlic turns light brown.
Add onions and fry until glossy and add to dal.
Cover the dal immediately and rest it for couple of minutes, for the spices to seep into the dal.
You can squeeze a juice of lemon if you want to.
Serve with hot steamed rice or rotis with papad pickle or any sabji and enjoy.
The dal is cooked with turmeric and red chilly powder and then spinach is cooked in the dal. Then tempered with spices. This goes well with rice as well as roti. Spinach adds more nutrition to the dal.
Ingredients:
Masoor Dal/Red Lentils - 1 cup,
Red Chilly Powder - 1 teaspoon,
Turmeric - 1/2 teaspoon,
Spinach - 2 cups loosely packed,
Salt.
To Temper:
Oil - 1 teaspoon,
Ghee - 2 teaspoons,
Whole Red Chillies - 2,
Cumin - 2 teaspoons,
Garlic - 2 cloves finely chopped,
Green Chillies - 2 finely chopped,
Red Onion - 1 medium finely chopped.
Method:
Clean the spinach by rinsing it number of times with water and chop it finely and keep it aside.
Wash the masoor dal twice and pressure cook it with enough water, turmeric and red chilly powder for three whistles. Once the pressure cooker cools blend the dal.
To the blended dal add the chopped spinach and cook it until spinach wilts.
No need to add water to dal while cooking spinach as the, water in dal and also spinach leaves a lot of water while cooking, it is sufficient to wilt the spinach.
In another small pan, heat oil and ghee.
Add Red chillies and allow it to blacken.
This gives the smoky, sharp flavour to the dal, which enhances the taste of the dal.
Then add cumin, when it crackles, add green chillies and garlic.
Fry until garlic turns light brown.
Add onions and fry until glossy and add to dal.
Cover the dal immediately and rest it for couple of minutes, for the spices to seep into the dal.
You can squeeze a juice of lemon if you want to.
Serve with hot steamed rice or rotis with papad pickle or any sabji and enjoy.
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