spinach dal

Categories
Bawarch5
Yield
1 servings
MeasureIngredient
1 cup Yellow moong dal
1 bunch Fresh spinach chopped fine
1 teaspoon Ginger grated
½ teaspoon Garlic grated
Green chillies
1 tablespoon Coriander chopped fine
½ tablespoon Lemon juice
¼ teaspoon Clove-cinnamon powder.
½ teaspoon Cumin and mustard seeds
  Salt to taste
2 tablespoons Ghee

Wash dal and pressure till done. (Approx. 2 whistles will do) Cool and remove dal from cooker.

Wash and drain spinach.

Put half the spinach in a mixie, add 2 green chillies and blend.

Heat 1½ tablespoon ghee. Add seeds and splutter.

Add garlic, ginger and chopped spinach. Stir. Add ground spinach. Fry for 2-3 minutes.

Add dal and coriander. Bring to a boil. Do not overcook.

Remove from heat.

Heat remaining ghee in a small pan.

Add clove cinnamon powder, remaining 2 chillies and pour over dal.

Add lemon juice and salt. Stir well.

Serve hot with rice or parathas.

Variations:

Use fenugreek (methi) leaves or other greens instead of spinach.

Use any other dal of your choice instead of yellow moong dal.

Making time: 30 minutes (excluding pressure cooking time) Makes: 4 servings

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