Prep 15 mins
Cook 30 mins
This recipe is from the City Times newspaper. This is high in Vitamins A and C plus is a good source of fibre. It goes great with lemon pickle and rotis/rice topped with some chilled plain yogurt.
- 200 g red lentils, soaked in water
- 200 g spinach, cleaned,washed and chopped
- 1⁄2 teaspoon turmeric powder
- 1⁄2 teaspoon red chili powder
- 2 tablespoons onions, peeled and sliced
- 1⁄2 cup coconut milk
- 3 cloves garlic, peeled
- 1 teaspoon mustard seeds
- 5 dried whole red chilies
- 3 -5 curry leaves
- 4 tablespoons oil
- Put the dal in a pressure cooker.
- Add 2 cups water, turmeric powder and garlic.
- Bring to a boil.
- When the dal is half done, add spinach and salt.
- Cook well.
- When all the water has evaporated, mash the dal and add coconut milk.
- Cook for 2-3 minutes.
- Keep aside.
- Heat oil in a pan.
- Add mustard seeds, curry leaves, onions and dried chilli balls.
- When the mustard seeds splutter and the onions turn golden brown in colour, add the chilli powder.
- Put this mixture into the dal.
- Serve immediately.
Yummy stuff! The spices, garlic & onion give it a nice flavor, and I used hot dried chilies to really spice it up. I didn't have curry leaves, so added some fresh cilantro before serving. I don't know why, but my mustard seeds never started spluttering. Meanwhile, the onion was cooking to a VERY dark brown so I just gave up on them and mixed it all together. Turned out, the very dark brown onions added to the flavor of this dish and I LOVE it! Thanks for another great recipe, Char.
Charishma, I had made a similar dish many years ago. So I combined the two recipes, but favored your ingredients. Basically, I used less coconut milk, no red chili peppers, addeed ginger and kefir/lime Leaves (no curry leaves) when cooking the dahl & spinach. This is a very nice Indian recipe.
These lentils were so delicious! I made them this past Friday. I omitted the whole red chilies (re: the chili powder I picked up a few months ago was sufficient heat). I also added a touch of butter after sautÃ©ing the muster seed/ onion mixture. The butter added extra richness. I used dried curry leaves and wanted to know: if the fresh or dried leaves made a huge difference?