Serves: 3-4
Ingredients:
Spinach leaves - 1 cup
Moong dal - 1/2 cup
Turmeric powder - 1 pinch
Asafoetida - 1/2 tsp
Garlic clove - 2
Pearl onion - 3
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Black pepper powder - 1 tsp
Ghee - 1 tbsp
Water - as required
Salt - as required

Prep-work:

  1. Wash the dal in cold water till water runs clear. Drain and keep aside.
  2. Peel the onion but leave as whole.
  3. Peel the garlic clove, and give it a light smash with the flat side of a knife.
  4. Wash the spinach leaves well and roughly chop.

Procedure:

  1. In a deep pot, add washed dal, turmeric powder, asafoetida, onion, and garlic.
  2. Add enough water so that there is about 1-inch of extra water on top of the dal.
  3. Cover and cook on high till it starts to boil.
  4. Once it starts to boil, bring heat to low and simmer till the dal is cooked. Should take about 10-15 mins. If it starts to look too dry, add more hot water and continue simmering.
  5. Once dal is cooked through, add chopped spinach, pepper powder, and salt as required.
  6. Mix well and cook on medium high for about 2 minutes till spinach is cooked through.
  7. Remove from heat.
  8. In a small pan, heat the ghee.
  9. Add mustard seeds and wait for it to crackle.
  10. Add cumin seeds and let it splutter for a few seconds.
  11. Remove from heat and add this to the dal and mix well.
  12. Serve hot with rice, chapati, etc.
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