Creamy Spinach Dal

The spinach dal I've cooked most this year - simple, but not boring.

 There is so much going on with it despite a humble list of ingredients. It’s a one pot recipe and is cooked within few minutes.  Chopped spinach, lentils, and ginger- garlic cooked together. Onions, ginger and garlic fragrants the pot. The tang of the tomatoes and tamarind plays off the earthiness of the lentils. A dash of seasoning (tadka) on top… Delicious!

Being a vegetarian I always keep in my mind that we need to consume enough of proteins and complex carbs and having spinach dal serves the purpose. It not only gives good stuff to our body but also I have this wonderful husband that cannot get enough of spinach.  

The addition of seasoning (tadka) in the end is really important here. Don't skimp. And if you like more heat, add more red dried chiili.

Be sure to pick through your lentils carefully. I somehow always find dirt hiding in their midst. Soak them in still water for at least half an hour before your start the cooking. This takes less time in cooking.

For those who don’t have Indian pressure cooker, can always use a thick bottom pan and cook on medium low heat, keeping the lid on top.  I usually use different lentils each time I make this dal. You can substitute moong with red lentils or toovar dal.

Ingredients ( Serves 4)

1 bunch of Spinach, washed and cut
1 cup of moong dal
1 medium sized tomato and onion, roughly chopped
5-6 Indian variety green chillies

1 tsp garlic, finely chopped

1 tsp ginger, finely chopped
 ½ tsp of turmeric (pasupu)
 ½ tsp tamarind pulp (Chinta pandu)

 2 cups ofwater
 Salt

Pressure cook all of the above ingredients for about 5 -6 whistles. Open the cooker after the pressure is released. With a wooden spoon, mix all the ingredients well to form a paste.

For seasoning (tadka)

1 tsp ghee or vegetable oil
1 tsp Asafoetida

1 tsp of each - mustard seeds, cumin, minced garlic, ginger and few pieces of dried red chilli.

Heat a saucepan over medium heat; add one tsp of ghee or oil. 

Add mustard seeds and let it splutter. Add cumin seeds, Asafoetida, red chilli pieces, ginger and garlic. 

Pour the tadka over the spinach dal and combine them together. 

You can serve the dal bowl with rotis or rice.