Spinach dal, andrah pradesh style
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Masoor dal (red lentils) |
| ¼ | teaspoon | Turmeric |
| ⅛ | teaspoon | Asafetida |
| 1 | each | Saute medium of choice |
| [sks] | ||
| 2 | Dried red chilies, chopped | |
| ½ | teaspoon | Black mustard seeds |
| ½ | teaspoon | Cumin seeds |
| ⅔ | cup | Chopped red onion |
| 8 | Cloves garlic, cut | |
| Into_1/4\"_slivers | ||
| 6 | Green chilies, halved & | |
| Seeded | ||
| 1 | large | Tomato, cut into 16 wedges |
| 2 | cups | Spinach, packed & trimmed |
| 1 | each | Salt to taste |
| 2 | tablespoons | Cilantro |
| ⅛ | teaspoon | Nutmeg |
Directions
Wash the dal. In a large non-stick saucepan add the dal, turmeric, asafetida, and 2 cups water. Bring to a boil, stirring often.
Reduce the heat to low and simmer, partially covered for 20-25 minutes, until the dal is cooked to a thick puree. Stir occasionally to prevent sticking. Remove from heat.
Heat saute medium in a non-stick skillet or wok. Add dried red chilies and stir until they turn light brown. Add mustard seeds, stir until they crackle. Add cumin. Stir. Add onions, saute until translucent, 1-2 minutes. Add garlic and green chilies and stir until onion turns light brown, 2-3 minutes. Add tomato, stir until the skin curls. Add dal and 1-½ cups water. Stir, boil and cook for 4-5 minutes until it is a medium soupy consistency. Add spinach, cook for 2 minutes, stirring. Add salt, sprinkle with cilantro and nutmeg.
Source: My father, an excellent cook, is from Punjab. This is his mother's recipe for spinich. Very Simple.
Posted by Sopchak to AOL.
From the recipe files of Sue Smith, SueSmith9@.... Formatted using 1⅘á