Spinach Dal - Andrah Pradesh Style

Course : Indian
Serves: 1
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Ingredients:

2/3 cup masoor dal -- (red lentils)
1/4 teaspoon turmeric
1/8 teaspoon asafetida
1 tablespoon oil or ghee
2 medium dried red chiles -- chopped
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
2/3 cup red onion -- chopped
8 cloves garlic -- cut in 1/4 inch slivers
6 medium green chiles -- halved and seeded
1 large tomato -- cut into 16 wedges
2 cups spinach -- packed and trimmed
1 teaspoon salt -- to taste
2 tablespoons cilantro
1/8 teaspoon nutmeg
 

Preparation / Directions:

Wash the dal. In a large non-stick saucepan add the dal, turmeric, asafetida, and 2 cups water. Bring to a boil, stirring often. Reduce the heat to low and simmer, partially covered for 20-25 minutes, until the dal is cooked to a thick puree. Stir occasionally to prevent sticking. Remove from heat. Heat oil or ghee in a non-stick skillet or wok. Add dried red chiles and stir until they turn light brown. Add mustard seeds, stir until they crackle. Add cumin. Stir. Add onions, sauté‚ until translucent, 1-2 minutes. Add garlic and green chiles and stir until onion turns light brown, 2-3 minutes. Add tomato, stir until the skin curls. Add dal and 1-1/2 cups water. Stir, boil and cook for 4-5 minutes until it is a medium soupy consistency. Add spinach, cook for 2 minutes, stirring. Add salt, sprinkle with cilantro and nutmeg.


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