This recipe of garlic spinach dal has spinach added in good amounts. The dal is also tempered with lots of garlic. So you get a tasty garlicky flavored spinach dal.
⅓ to ½cupwater to be added later or add as required
salt as required
a few drops of lemon juice(optional)
Instructions
preparation
Rinse ¾ cup moong dal in water for a couple of times.
Then add the lentils in a pressure cooker along with 2.5 cups water.
Pressure cook the lentils till they have softened completely or for 6 to 7 whistles.
Mash the dal with a spoon and keep aside.
When the lentils are cooking, crush the garlic cloves lightly with their peels on.
Finely chop the onion, tomato and keep aside. Also chop or slice the green chili.
Rinse the spinach leaves very well in water. Then chop them finely.
tempering
Heat 1.5 tablespoon oil in a pan.
Add 1 teaspoon cumin seeds and allow them to splutter.
Then add the crushed garlic cloves and saute till they become a light brown. You can even saute the garlic for some seconds without making it light brown.
Then add the chopped onions.
Saute the onions till they turn translucent.
Next add the chopped tomatoes. Saute till the tomatoes become pulpy and you see oil releasing from the sides of the mixture.
Now add the spice powders - ½ teaspoon turmeric powder & ¼ or ½ teaspoon red chili powder. Mix very well.
Add the chopped spinach and green chilies.
Mix well and saute on a low to medium flame for some minutes till the spinach wilts.
Now add the mashed dal. Stir well.
For a thicker consistency of the dal, you can stop here. For a medium or thin consistency, you can add ⅓ to ½ cup water. Add water depending on the consistency you require.
Stir well and bring the dal to a simmer.
Lastly add salt as per taste.
Once the dal is cooked to the desired consistency, sprinkle ¼ teaspoon garam masala powder. You can also add a few drops of lemon juice to the dal.
Mix well and serve hot with some chapatis, phulkas or steamed rice.
Notes
Approx nutrition info is for 1 serving of lasooni palak dal without rice or roti.