2/3 cup masoor dal (red lentils)
1/4 teaspoon turmeric
1/8 teaspoon asafetida
1 saute medium of choice
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
6 green chilies, halved &
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
Recent comments and reviews for this recipe:
| marj writes:|
reciept calls for 1 sks?
1/8 tsp asafatida?
1 saute med of choice ?
1 into 1/4 slivers?
Posted on 30 Jan 2010, 16:07 ET
| Chrissie writes:|
This is the best and most delicious recipe for a dal - I make it as often as I can!
Posted on 21 Jan 2011, 08:27 ET
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