A delicious lentil-based dish that brings out the flavours of spinach and lentils with a punch of fried garlic. This Indian dish is loaded with the goodness of protein and iron. This is quick and easy to make for perfect weekday meals!
Ingredients
- 1/2 Cup Split Pigeon Peas/Toor Daal, Soaked in Water For 20 Minutes
- 1 Cup Spinach, Chopped
- 1 Tsp Cumin Seeds
- 1 Tsp Ginger, Finely Chopped
- 1 Tsp Garlic, Finely Chopped
- 2 Green Chilies, Slit
- 1 Tomato, Chopped
- 2.5 Cups Water
- 1/2 Tsp Turmeric Powder
- 1 Tsp Red Chili Powder
- 1 Tsp Garam Masala Powder
- Salt, To Taste
- 1 Tbsp Oil
- For the Seasoning
- 1.5 Tsp Ghee
- 4-5 Curry Leaves
- 2-3 Dried Red Chilies
- 4-5 Garlic Cloves, Finely Chopped
Preparation
Prep: 10 minutes
Cooking: 20 minutes
- Heat oil in a cooker on medium flame. Add cumin seeds, ginger, garlic, green chilies to it. Let the seeds crackle.
- Add tomato and cook until mushy.
- Now add the soaked lentils/daal and salt along with 2.5 cups of water. Pressure cook the lentils on medium flame for 3 whistles.
- Once the pressure is released, add the chopped spinach, turmeric powder, red chili powder and garam masala powder. Give it a good stir on low flame until 1-2 boils.
- Adjust the consistency with water if required.
- For seasoning, heat ghee in a ladle. Add chopped garlic, curry leaves and dried red chilies. Once it starts crackling, pour it on top of the daal prepared.
- Serve hot with rice!
