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Spicach Dal


Ingredients:

Tuar dal – ½ cup

Moong dal – ½ cup

Hing – ¼ teaspoon

Spinach leaves – 1 cup (finely chopped)

Ghee (or oil) – 2 teaspoons

Onion – 1 (finely chopped)

Tomato – 1 (finely chopped)

Cumin seeds – ½ teaspoon

Turmeric powder – ¼ teaspoon

Coriander powder – 1 ½ teaspoon

Garam masala powder – ½ teaspoon

Kasoori methi – 1 teaspoon (crushed)

Coriander leaves – 2 teaspoons (finely chopped)

Salt – 1 ¾ teaspoons

Coarsely Grind:

Ginger – 1 inch piece

Garlic – 1 big clove

Curry leaves – 6

Green chillies – 2 or 3

Method:

  1. Pressure cook dals for 4 to 5 whistles with turmeric powder & hing.
  2. Heat ghee in a non stick kadai, add cumin seeds & coarsely ground paste.
  3. Sauté for a minute, add onions, corriander powder, garam masala powder & sauté for 2 to 3 minutes.
  4. Add chopped tomatoes & salt, sauté until tomatoes melt and blend.
  5. Add finely chopped spinach leaves & cook for 2 minutes.
  6. Mash the cooked dal nicely adding a cup of water.
  7. Add mashed dal, kasoori methi and chopped coriander leaves and allow boiling for 3 more minutes.
  8. Serve hot with rotis.


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