Spinach dal

Yield: 1 servings

Measure Ingredient
1 cup Yellow moong dal
1 bunch Fresh spinach chopped fine
1 teaspoon Ginger grated
½ teaspoon Garlic grated
4 \N Green chillies
1 tablespoon Coriander chopped fine
½ tablespoon Lemon juice
¼ teaspoon Clove-cinnamon powder.
½ teaspoon Cumin and mustard seeds
\N \N 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.


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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