Monday, October 14, 2013

Spinach Dhal

#Spinach Dhal [ #Spinach Lentil ] : Dhal with roti or dhal with rice is one of the best combinations of Indian food.
Generally dhal is done with onion, tomato and chilly. But this recipe is done with spinach to improve its nutritional value. I am presenting this recipe as told by my daughter.

Spinach Dhal [ Spinach Lentil ]

Ingredients :
Thuvar dhal                          : 1/4 cup
onion                                   : 1 small
tomato                                 : 1 medium
red chilly                              : 2 ( adjust )
curry leaves                          : 4 to 5
green chilly                           : 1
spinach ( palak )                    : 15 leaves
turmeric powder                    : a pinch
red chilly powder                   : 1/4 tsp ( adjust )
cumin powder                       : 1/4 tsp
asafoetida ( perungayam )       : 2 pinches
kokum                                  : 2 soaked in water

To temper :
mustard seeds                       : 1/2 tsp
urad dhal                               : 1/2 tsp
cumin seeds                           : 1/2 tsp
oil                                         : 1 tsp

Method :
Take dhal and a pinch of turmeric powder in a pressure cooker.
Cook dhal in a pressure cooker for 3 whistles and 8 minutes at SIM position.


Open after steam subsides and mash well. Keep aside.
Nicely chop onion and tomato. Split green chilly lengthwise.
Keep aside.
Keep a kadai on slow flame with oil.
First splutter mustard seeds and then add broken red chillies, urad dhal and cumin seeds.
When urad dhal turns golden brown add onion, curry leaves and split green chilly.


Saute till onion turns to light pink color.
Now add tomato pieces.


Saute well for few seconds.
Now cut spinach and add.


Saute for few seconds and add cooked dhal.
Add kokum adjust salt and let it simmer for few minutes.

Spinach Dhal [ Spinach Lentil ]

Now dhal is ready to relish with rice or chappathy.

Note : kokum is a red color dried flower widely used in Maharashtra for its sour taste.
If kokum is not available amchur powder or tamarind paste/juice can be used.