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    You are in: Home / Recipes / Spinach Dal Recipe
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    Spinach Dal

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Charishma_Ramchandani's Note:

    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.

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    Units: US | Metric


    1. 1
      Put the dal in a pressure cooker.
    2. 2
      Add 2 cups water, turmeric powder and garlic.
    3. 3
      Bring to a boil.
    4. 4
      When the dal is half done, add spinach and salt.
    5. 5
      Cook well.
    6. 6
      When all the water has evaporated, mash the dal and add coconut milk.
    7. 7
      Cook for 2-3 minutes.
    8. 8
      Keep aside.
    9. 9
      Heat oil in a pan.
    10. 10
      Add mustard seeds, curry leaves, onions and dried chilli balls.
    11. 11
      When the mustard seeds splutter and the onions turn golden brown in colour, add the chilli powder.
    12. 12
      Put this mixture into the dal.
    13. 13
    14. 14
      Serve immediately.

    Ratings & Reviews:

    • on March 03, 2004


      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.

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    • on March 29, 2003


      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.

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    • on June 14, 2009


      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 sautéing 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?

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Spinach Dal

    Serving Size: 1 (275 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 784.3
    Calories from Fat 385
    Total Fat 42.8 g
    Saturated Fat 14.7 g
    Cholesterol 0.0 mg
    Sodium 116.0 mg
    Total Carbohydrate 77.6 g
    Dietary Fiber 15.4 g
    Sugars 6.9 g
    Protein 31.8 g

    The following items or measurements are not included:

    curry leaves

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