Thursday, December 12, 2013

Spinach Dal with Garlic

This is one of those recipes that have minimum ingredients and tons of flavor. I make spinach dal in many different ways but this one is the simplest, sans any frills - just cumin and lots of garlic. I use triple washed baby spinach because of the convenience.(I happily take any help I get!). Recently I read something about those needing extra cleaning as well. So now I triple wash the triple washed spinach (still easier than removing dirt from spinach!) and anything else that says pre-washed or ready-to-cook.


3/4 cup dal (moong/toor/masoor- I've used moong here)
1 6oz bag of  baby spinach and chopped (2 bunches of spinach, washed and chopped)
1 medium onion, chopped
2 medium tomatoes, chopped
7-8 large pods of garlic, finely chopped garlic
4-5 green chillies, slit
1 tsp cumin/jeera
1/2 tsp turmeric
1 tbsp canola oil (or any cooking oil)
Salt to taste


Pressure cook the dal with 3 cups of water and turmeric. Keep aside. (You could add spinach right here and cook it along with the dal too)
In a pot, temper oil with the cumin. Once they sizzle, add slit green chilies, garlic and onions. Saute for 3-4 minutes, until the onions are soft.
Add spinach and fry until wilted.
Add tomatoes and cook until they are cooked through.
Stir in the cooked dal and season with salt.
Bring to a boil and let simmer for a few minutes.
Serve hot with rice.