Here’s a new recipe that I created yesterday. I am sure someone somewhere must have tried making this. But, for our entire family back in Guwahati it was quite a new experience of combining spinach and ‘mushoor dal’ (red lentils). So, this recipe is a must try for both our Mom’s. We both did enjoy the meal yesterday.
Ingredients:
- Mushoor Dal/ Red Lentils (whole) – 2 cups
- Red Onions – 1 small
- Spinach (Palong Saag) – A bunch (Cut medium pieces)
- Ripe Tomatoes – 0.5 (Diced small pieces)
- Red Chilly Powder – 0.5 tsp (optional)
- Cinnamon Powder – pinch
- Clove Powder – pinch
- Whole Zeera (Cumin) – 0.5 tsp
- Whole Sukno Lanka (Red Chilly) – 1 whole split in two pieces
- Whole Cardammon ( 1pc), Clove (4 pc), 1 Cinnamon stick
- Turmeric – 0.5 tsp
- Salt to taste
- Oil – 1.5 tbsp
- Butter – 1 tsp (optional, for added flavour)
Directions:
- Soak lentils for about an hour so that they puff and soften. Drain water and keep aside.
- Heat oil in a shallow pan or kadai and add whole red chillies, garam masala and zeera. Let them brown and splatter.
- Add onions and fry slightly.
- Add soaked lentils, salt and turmeric and fry for 5 -6 minutes.
- Add small amount of water and drop in the spinach, tomatoes along with the red chilly powder, clove and cinammon powder.
- Cover the pan with a lid and boil until spinach cooks. Add butter for added flavour.
Your Spinach Dal is ready to be served. Enjoy it with Rice, Roti or eat it like a soup.
