Saturday 26 September 2015

Spinach masoor dal (red lentils)

Split masoor dal or red lentils cook very quickly, which makes them perfect for a quick fix simple meal. On days when I have a little more time on my hands, I make tarka dal (sliced onion and tomato, sautéed in oil or ghee along with a mix of spices and then added to the dal) or my favorite, spinach dal.


1 cup split red lentils (masoor dal)
2 handfuls of spinach, chopped
1 onion, finely chopped
1 tomato, chopped
1 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp finely chopped ginger
2 cloves garlic, sliced
2 green chillies, slit
1/2 tsp red chilli powder (optional)
Pinch of asafoetida
2 tbsp coriander leaves, chopped
2  tbsp oil
Salt to taste


I cooked the dal in a pressure cooker as it is much quicker. If cooking in a pot, it would be a good idea to soak the lentils in water for around 30 minutes. Cook the soaked lentils in 2 cups of water, on a low heat, for about 20 minutes or until soft and mushy. 

Heat the oil in a pan. Add the cumin seeds and let them sputter. Reduce the heat, add the green chillies and fry for 30 seconds. Add the ginger and garlic and fry for a minute. Add in the chopped onions, add some salt and cook for 4-5 minutes or until the onion is soft.

Once the onion is cooked, add the turmeric, asafoetida, red chilli powder, tomato and the chopped coriander and cook for 3-4 minutes. Add the spinach and cover and cook for 4-5 minutes. 

Add about 1 cup of water (or as required) to the spinach mix. Once the water starts to boil, add the cooked dal, add salt (as required) and simmer for 5-7 minutes.

Serve. I personally love to have the dal with some rice. You could also have it with Roti , Chapati  or Naan.


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