Friday, 21 March 2014

Yellow Dal with Spinach

Dal is an Indian thick Stew made out of lentils usually eaten with rice, roti, flatbreads. It has high nutritional value and excellent source of protein. Add spinach to the dal and make it rich in Iron too !

Dal recipes are simple to prepare and can be done quickly. Dal with rice is the most comfort food for my family and they prefer it over all those fancy flavoured rice and gravy. We grew up eating dal roti almost every day. My mother makes the best dal in the world. Aroma of tempering / tadka  added to dal would make the entire home smell so good and we will waiting with plates for the dinner.

I added spinach in dal because my kids love spinach in anything and everything. You can skip spinach and make just the plain dal with all other ingredients listed here


  • 1/2 Cup Yellow Moong Dal
  • 1/2 Cup packed spinach ( thaw if frozen )
  • 1 Medium onion chopped
  • 1 Tomato chopped
  • 4 to 5 Curry Leaves
  • 1/2 Teaspoon mustard Seeds
  • 1/2 Teaspoon Cumin Seeds
  • 1/2 Teaspoon Turmeric Powder
  • 1 Red Chilli
  • a pinch of hing / asafoetida
  • Salt as required
  • 2 Tablespoon Oil
  • 2 Cups water ( check the consistency, add more if you like thin dal )


1. In a pan heat 1 and 1/2  Tablespoon oil. When the oil is hot add onions and sauté for 2 minutes until they are soft

2. Add chopped tomatoes and give it a good stir. let them cook for about a minute
3. Add  turmeric powder and stir well
4. Wash moong dal several times and add it to the pan

5. Add 2 cups of water and mix everything together. Add salt and let it cook on medium flame for about 15 to 20 minutes or until the lentils are cooked well.
When the lentils are cooked half way through, add washed and cleaned spinach to the dal and cook together. I did not chop spinach. If you do not like big chunky leaves, chop spinach leaves finely and add it to the dal
6. Meanwhile prepare tadka / tempering : in a frying pan, heat 1/2 tablespoon oil. When the oil is hot, add mustard seeds. When they splutter, add cumin seeds and fry for a minute. Break red chilli into tow pieces and add it to the oil. Add hing and switch of the flame immediately
7. Once the dal is cooked , add the prepared tempering over the dal
8. Serve hot with steamed rice or roti / flat bread


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