|Spinach Garlic Dal, Snake Gourd Fries And Rasam|
Do i need to say, spinach and pigeon peas are a match made in heaven? Or that it tastes heavenly with a dash of garlic. While the calorie conscious can make this with plain vegetable oil, i recommend using ghee for a fully elevated flavorful dal.
Recipe For Spinach Garlic Dal
( Lentil stew with spinach and pigeon peas)
Prep Time: 15 mins
Cook Time: 35 mins
Serves 2 generously
Allergy Info: Can be veganised, Nut free
Spinach 1 medium bunch cleaned and chopped finely
Toor dal ( split pigeon peas) 1/3 c
Onion 1 med chopped finely
Tomato 1 med chopped finely
Garlic cloves 4 chopped finely
Ginger 1 tsp grated
Clarified butter 1 tbsp ( use veg oil for vegan version)
Red chili powder 3/4 tsp
Turmeric powder 1/2 tsp
Salt to taste
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Hing (asafoetidia) a small pinch
Garlic cloves 3 chopped finely
Clarified butter ( ghee) 1 tsp
Pressure cook toor dal with 1 cup of water and turmeric until soft and mushy. Takes about 5 to 6 whistles.
Mash the dal and keep aside. Reserve the water in which the dal is cooked.
In a pan, heat ghee or oil. Pop the mustard seeds and crackle the cumin seeds.
Add hing next.
Now, add the onion. ginger and garlic and fry till onions turn translucent.
Add chili powder next and saute for 30 secs.
At this stage, add the tomatoes and cook till completely mushy.
Now, add the chopped spinach and saute till completely wilted.
Turn the flame to the lowest and cook till raw smell disappears from the spinach.
Takes about 3 to 4 mins.
Once done, add cooked dal and salt and mix well.
Simmer on low medium flame for 3 to 4 mins.
If you find the dal too thick, add the reserved water to the dal to achieve the consistency that you desire.
Adjust salt too at this stage. Simmer further for 2 mins.
Once done, switch off flame.
Now heat another pan with 1 tsp of ghee.
Add the garlic cloves kept for garnish.
Fry till they turn a golden brown.
Add this to the dal.
Serve hot with rice and any curry of your choice.