This preparation is not only delicious but a winning combination of lightly spiced fresh spinach & red lentils. It is a low calorie dal which is easily digestible. This dal is wholesome & healthy. It is rich in proteins & minerals. The simplicity of this wonderful dal enriched with the aromatic flavors of ginger & garlic makes it very tasty. It is very good for children as well as adults especially for the elderly.
Enjoy this nutritious palak masoor dal steaming hot with a dash of lime which can be cooked in a jiffy with very little pre-preparation… 😀
- 100 gms. Masoor Dal (split red lentil without skin)
- 1 fresh bunch of Palak (Spinach)
- 2 fresh red Tomatoes (chopped)
- 2 med. Onions (peeled & finely chopped)
- 1 ½ tsp. fresh Ginger (grated)
- 2 tsps. fresh Garlic (finely chopped)
- ¼ tsp. Turmeric pwd.
- ½ tsp. Jeera (Cumin Seeds)
- 1 tbsp. Vegetable Oil
- 2 dry red Kashmiri Chillies (broken)
- A pinch of Hing (Asafoetida)
- Salt to taste
- A pinch of Sugar
- A handful of fresh Coriander Leaves (chopped)
- 1 Lime (quartered)
Pick, wash, drain & chop palak leaves roughly & keep aside for later use.
Wash dal & soak in sufficient water for about 10 mins.
Pressure cook the dal with turmeric pwd.
Heat oil in a deep pot & add cumin seeds.
Let it splutter; add broken red chillies & onions & fry till they become golden brown. Add grated ginger, chopped garlic & hing. Saute for a few mins.
Next, add chopped tomatoes, a pinch of sugar & saute till tomatoes turn soft.
Then add chopped palak & saute for a minute.
Pour in the cooked dal. Mix well.
Add some water if necessary; depending on the thickness of the dal you desire.
Adjust salt to taste.
Let the dal come to a boil then lower the heat & let it simmer for a few minutes.
Take off the heat & garnish with chopped coriander leaves & a dash of lime.
Serve hot with rice or with naan, phulkas, parathas, chapattis or rotis.
Note : To retain the green of the spinach, do not over cook the dal with the spinach/palak.