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| Spinach Dal, Andrah Pradesh Style Recipe |
Category: Dal
Rating:
3.50
Servings: 1
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Ingredients
2/3 cup masoor dal (red lentils)
1/4 teaspoon turmeric
1/8 teaspoon asafetida
1 saute medium of choice
1 [sks]
2 dried red chilies, chopped
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
2/3 cup chopped red onion
8 cloves garlic, cut
1 into_1/4_slivers
6 green chilies, halved &
1 seeded
1 large tomato, cut into 16 wedges
2 cup spinach, packed & trimmed
1 salt to taste
2 tablespoon cilantro
1/8 teaspoon nutmeg
Directions: How to Cook Spinach Dal, Andrah Pradesh Style
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 1-1/2 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.
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@aol.com. Formatted using 1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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