Spinach Dal Andrah Pradesh Style
This succulent Eastern dish has a unique spicy taste that will have you begging for a second helping.
Yield
1 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cups |
lentils
masoor dal, (red lentils) |
|
| ¼ | teaspoon |
turmeric
|
|
| ⅛ | teaspoon |
asafetida
|
*
|
| 1 | tablespoon |
ghee (clarified butter)
or ghee or butter |
|
| 2 | each |
red chili peppers
dried, chopped |
*
|
| ½ | teaspoon |
mustard seeds, black
|
|
| ½ | teaspoon |
cumin seeds
|
|
| ⅔ | cups |
red onion
chopped |
|
| 8 | cloves |
garlic
slivered |
|
| 6 | each |
green chili peppers
halved, seeded |
*
|
| 1 | large |
tomatoes
cut into 16 wedges |
|
| 2 | cups |
spinach
trimmed, packed |
|
| 1 | x |
salt
to taste |
*
|
| 2 | tablespoons |
cilantro
|
|
| ⅛ | teaspoon |
nutmeg
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
lentils
masoor dal, (red lentils) |
|
| 1.3 | ml |
turmeric
|
|
| 0.6 | ml |
asafetida
|
*
|
| 15 | ml |
ghee (clarified butter)
or ghee or butter |
|
| 2 | each |
red chili peppers
dried, chopped |
*
|
| 2.5 | ml |
mustard seeds, black
|
|
| 2.5 | ml |
cumin seeds
|
|
| 158 | ml |
red onion
chopped |
|
| 8 | cloves |
garlic
slivered |
|
| 6 | each |
green chili peppers
halved, seeded |
*
|
| 1 | large |
tomatoes
cut into 16 wedges |
|
| 473 | ml |
spinach
trimmed, packed |
|
| 1 | x |
salt
to taste |
*
|
| 3E+1 | ml |
cilantro
|
|
| 0.6 | ml |
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 to 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 to 2 minutes. Add garlic and green chilies and stir until onion turns light brown, 2 to 3 minutes. Add tomato, stir until the skin curls. Add dal and 1½ cups water. Stir, boil and cook for 4 to 5 minutes until it is a medium soupy consistency. Add spinach, cook for 2 minutes, stirring. Add salt, sprinkle with cilantro and nutmeg.
