Spinach and Masoor Dal
by Tarla Dalal
16 Jul 2012
This recipe has been viewed 22497 times
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!
Spinach and Masoor Dal recipe - How to make Spinach and Masoor Dal
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
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
- 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 |
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