Ingredients
-
200
-
200
-
1/2
-
1/2
-
2
-
1/2
-
3
-
1
-
5
-
3 - 5
-
-
-
-
-
Directions
Spinach Dal,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.,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. used dried curry leaves and wanted to know: if the fresh or dried leaves made a huge difference?,I would give this more than five stars if that were an option. These were the best lentils we ever had. We made a special trip to the Indian store for them and also for the curry leaves. I was not sure how to use the dried red chilies so I washed them, dried them with a paper towel, cut off the stems and tips and put them in the pan. We later took them out at the table… ALSO since I do not have a pressure cooker I boiled them in a 3 quart sauce pan for about 10 minutes before going to step 4. The flavors in this dish are amazing and we will be having this again. Thank you so much for posting it !
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Steps
|
1
Done
|
Put the Dal in a Pressure Cooker. |
|
2
Done
|
Add 2 Cups Water, Turmeric Powder and Garlic. |
|
3
Done
|
Bring to a Boil. |
|
4
Done
|
When the Dal Is Half Done, Add Spinach and Salt. |
|
5
Done
|
Cook Well. |
|
6
Done
|
When All the Water Has Evaporated, Mash the Dal and Add Coconut Milk. |
|
7
Done
|
Cook For 2-3 Minutes. |
|
8
Done
|
Keep Aside. |
|
9
Done
|
Heat Oil in a Pan. |
|
10
Done
|
Add Mustard Seeds, Curry Leaves, Onions and Dried Chilli Balls. |
