Spinach Dal
Assorted lentils cooked with spices, tempered garlic and sautéed spinach
Servings: 4
Ingredients
- ½ cup Moong Dal Split Green gram
- ½ cup Masoor Dal red/orange lentils
- ¼ cup Toor Dal Split pigeon pea
- ¼ cup Chana Dal Split Bengal gram
- 3 cup Chopped Baby Spinach
- 6 cloves Garlic
- 2 tbsp Chopped Green Chili
- 2 tsp Salt or as per taste
- 1 tsp Red Chili Powder
- 2 tsp Turmeric Powder
- 1 tsp Garam Masala
- 3 tbsp Lime Juice
- 3 tbsp Peanut Oil
Instructions
- Mix all dals/lentils together and wash it very well. Soak it for 1-2 hours.
- Get rid of water from soaked dal and wash it again one more time.
- Place soaked dals/lentils in a pressure cooker with enough water to cover the dal, couple of inches above the dal!
- Boil soaked dal with sliced 3 big garlic cloves, turmeric powder, salt, chopped green chilis and 1 tbsp of oil.
- If using Instant Pot, cook the soaked dal on high pressure for 6 minutes and let the pressure release naturally for 10 minutes, manually release rest of the pressure. If using Indian style pressure cooker, do 4 whistles and let the pressure release naturally.
- Heat 2 tbsp of oil or ghee in a pan. Once the oil is hot, saute sliced 3 big garlic cloves and 2 sliced green chilis.
- Once the garlic slices are almost golden brown, add chopped baby spinach. Cook it until spinach is wilted.
- Once the spinach is wilted, add wilted spinach with tempered garlic and chili into the instant pot that you boiled the lentils in. Or you can add boiled dal to the pan you cooked the spinach in!
- Add red chili powder, garam masala, and water if needed. Mix it very well. Bring it to boil and turn the heat off.
- Add lime juice. Mix it well. Taste it and add more salt if needed. Serve it hot with some cumin rice or roties and side of kachumber!