Spinach Dal Andrah Pradesh Style

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This succulent Eastern dish has a unique spicy taste that will have you begging for a second helping.

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60 min. Prep: 20 min. Cook: 40 min.

960 calories/serving (approx.)

Ingredients

2/3	cups	lentils	masoor dal, (red lentils)
1/4	teaspoon	turmeric
1/8	teaspoon	asafetida
1	tablespoon	ghee (clarified butter)	or ghee or butter
2	each	red chili peppers	dried, chopped
1/2	teaspoon	mustard seeds, black
1/2	teaspoon	cumin seeds
2/3	cups	red onion	chopped
8	cloves	garlic	slivered
6	each	green chili peppers	halved, seeded
1	large	tomato	cut into 16 wedges
2	cups	spinach	trimmed, packed
1	x	salt	to taste
2	tablespoons	cilantro
1/8	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 sauté 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, sauté 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 1-1/2 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.

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