Spinach and Masoor Dal
by Tarla Dalal

Not too fond of spinach? chop them and cook them with pressure-cooked masoor dal. Tamarind, ginger, chilies and cardamom add a bounty of flavors, and tadka of cumin seeds, red chilies and curry leaves provides the perfect finishing touch!

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Spinach and Masoor Dal recipe - How to make Spinach and Masoor Dal

3/4 cup masoor dal (split red lentil)
1 cup chopped spinach (palak)
1 cup ginger-green chilli paste
a pinch turmeric powder (haldi)
3 green cardamoms (elaichi)
1 tsp cumin seeds (jeera)
3 whole dry red chillies , broken into pieces
6 to 8 curry leaves (kadi patta)
1 tsp chopped garlic (lehsun)
1 tbsp lemon juice
1 tsp oil
salt to taste

Method

Clean wash and soak the masoor dal in water for about 30 minutes. Drain.
Add the ginger-green chilli paste and turmeric powder to the dal along with 2 cups of water and pressure cook for 10 to 15 minutes, unitl the dal is cooked.
Whisk well to mash the dal keep aside.
Heat the oil in a pan, add the cardamoms and cumin seeds.
When the cumin seeds crackle, add the dry red chillies, curry leaves and garlic and sauté for 1 minute.
Add the dal, lemon juice, spinach and salt and ¾ cup of water and bring to a boil.
Simmer for a few minutes and serve hot.

Nutrient values per serving

Energy	118 cal
Protein	7.6 g
Carbohydrates	18.1 g
Fiber	3.5 g
Fat	1.6 g
Cholesterol	0 mg
Vitamin A	1036.8 mcg
Vitamin B1	0.1 mg
Vitamin B2	0.1 mg
Vitamin B3	0.9 mg
Vitamin C	7.7 mg
Folic Acid	31.2 mcg
Calcium	37.3 mg
Iron	2.4 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	10 mg
Potassium	55.3 mg
Zinc	0.9 mg