Spinach and Masoor Dal
by Tarla Dalal
Added to 9 cookbooks
This recipe has been viewed 8996 times
Not too fond of spinach? chop them and cook them with pressure-cooked masoor dal. Tamarind, ginger, chilies and cardamom add a bounty of flavors, and tadka of cumin seeds, red chilies and curry leaves provides the perfect finishing touch!
- Clean wash and soak the masoor dal in water for about 30 minutes. Drain.
- Add the ginger-green chilli paste and turmeric powder to the dal along with 2 cups of water and pressure cook for 10 to 15 minutes, unitl the dal is cooked.
- Whisk well to mash the dal keep aside.
- Heat the oil in a pan, add the cardamoms and cumin seeds.
- When the cumin seeds crackle, add the dry red chillies, curry leaves and garlic and sauté for 1 minute.
- Add the dal, lemon juice, spinach and salt and ¾ cup of water and bring to a boil.
- Simmer for a few minutes and serve hot.
Nutrient values per serving
|Vitamin A||1036.8 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.9 mg|
|Vitamin C||7.7 mg|
|Folic Acid||31.2 mcg|
RECIPE SOURCE : Dals
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