How to make Spinach Dal in 30 min
Spinach dal is one of my favorite recipes, served best with rice or chapathi. I like slightly less dense, and less strong version of it, which I shall present here.
Ingredients:
Ingredients:
- Fresh spinach, chopped, rinsed with hot water. Frozen spinach could be used, but takes longer cooking time.
- A small cup of prewashed red dal (though I prefer cooked toor dal over red dal, red dal makes it easier to cook)
- One small split chilli
- A pinch of turmeric powder
- Two pinches of dry mango powder or quarter teaspoon of tamarind paste mixed with some warm water
- Salt for taste
- For Indians who like tadka, (a teaspoon of mustard seeds, a teaspoon of jeera(cumin seeds), a teaspoon of urad dal, and/or a teaspoon of chanadal
- A table spoon of oil
Method
- If frozen spinach is used, unfreeze it first. Keep spinach on a slight boil separately for about 5min
- Keep some boiled water ready
- Take a pan, and heat it up until sprayed water begins to hiss out as steam
- Add some oil to it and heat it up slightly until you see a wavy pattern in it
- Add teaspoon fulls of mustard seeds, jeera, and urad/chanadal in that order until mustard seeds begin to crackle, and urad dal turns brownish red
- Add a pinch of turmeric
- Add sliced chilli to it, and mix
- Now add to this mixture spinach that was boiled slightly
- Stir it until all ingredients are thoroughly mixed
- Add red dal to the mixture, and generously add boiled water until all ingredients are thoroughly soaked in boiled water
- Put a lid on it, and let it cook on medium flame for the next 15 to 20 min at least
- Periodically check for consistency of the dal, and add more boiled water if needed
- When the dal looks cooked, add the tamarind paste or dry mango powder to it
- Add salt for taste
- You could use some diced cilantro for garnishing
Savor this tasty spinach dal with hot boiled rice, or chapathi or even have it as a soap.
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