Easy and healthy Spinach dal/lentil recipe
Spinach Lentil curry is a nutritious and flavorful dish that combines the wholesome goodness of lentils with the vibrant taste of spinach. The dish is not only delicious but also packed with essential nutrients. Served with rice or bread.
Ingredients
- 1 cup mix of split yellow lentils (moong dal) and yellow split pigeon peas (toor dal) 1 cup is 250ml
- 200 gms Spinach leaves, washed and finely chopped
- 2 -3 nos. small onions
- 1 no. tomato, chopped
- 2 cloves garlic, finely chopped
- ½ tsp turmeric powder
- ½ tsp chilly powder adjust to your spice preference
- 1 tsp cumin powder
- ½ tsp asafoetida
- 4 cups water
- Salt
For tempering
- 1 tbsp oil or ghee
- ½ tsp mustard
- 1 - 2 nos. dry red chillies
- A few curry leaves
Instructions
- Add all the ingredients to a pressure cooker and pressure cook for 4 whistles over medium heat.
- If you are cooking in an open pan, place all the ingredients in a large pot and bring it to a boil. Reduce the heat to low, cover the pot and let it simmer for about 25 minutes or until it is soft. Stir occasionally.
- Once the dal is cooked, mash it a little and set it aside.
Tempering
- Heat ghee or oil in a separate pan over medium heat.
- Add mustard and let it splutter.
- Add the dry red chillies and curry leaves, saute for a few seconds and pour it over the dal.
- Serve with steamed rice or Indian bread (chapati, naan, roti etc)
- Enjoy the nutritious and delicious Spinach Dal!
Notes
You can choose to sauté the spinach separately in another pan with a little oil and then combine them with the cooked dal. However, I personally find it more convenient to cook them together to simplify the process.
