Wednesday, January 27, 2010

Spinach Dal

Spinach and lentils together is one dish packed with protein and iron. This is unique combination and a great dish for rotis as well as rice. This dish is a super-fast dish. the only job involved is chopping spinach;so use frozen spinach(16 oz packet) if you wish!!!

What you will need:

Spinach - 1/2 bunch,chopped

Moong dal - 1/2 cup(Toor dal can be used as well)

Onion - 1 small,finely chopped

Mustard seeds - 1/2 spoon

Cumin Seeds - 1/2 spoon

garlic - 2 pods,crushed

dry Red Chilli - 1

curry leaves - to taste

asafoetida - 1 pinch

tamarind paste(1/4 spoon) or 1/2 cup tamarind water

Salt to taste

Chilli powder - According to taste

Sambhar powder - 1 spoon (optional)

Oil - 2 tbsp

Cook dal with 1 cup(or a little more) of water using a pressure cooker or any vessel. If using a pressure cooker,allow two whistles on medium flame. If not using pressure cooker,then dal will take 10-15 mins to boil on stove-top.

Once this is ready,heat oil in a skillet/kadai. As it heats up add the mustard seeds and allow to splutter followed by cumin seeds,red chilly,curry leaves, garlic, onion. Saute for 2-3 mins till the onions turn golden brown.

Next ,add chopped spinach leaves and saute till it wilts(about 2 mins). Now add the cooked dal and mix well. Allow it to come to a boil. Add salt,Chilli powder,Sambar powder and tamarind paste.

Switch off the stove and serve hot.

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