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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2/3 cup masoor dal (red lentils)
1/4 tsp. turmeric
1/8 tsp. asafetida
Sauté medium of choice
2 dried red chilies, chopped
1/2 tsp. black mustard seeds
1/2 tsp. cumin seeds
2/3 cup chopped red onion
8 cloves garlic, cut into 1/4-inch slivers
6 green chilies, halved and seeded
1 lg. tomato, cut into 16 wedges
2 cups spinach, packed and trimmed
Salt, to taste
2 tbsp. cilantro
1/8 tsp. nutmeg
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Directions:
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Wash the dal. In a large non-stick saucepan add the dal, turmeric, asafetida and 2 cups water. Bring to a boil, stirring often. Reduce the heat to low and simmer partially covered for 20 to 25 minutes, until the dal is cooked to a thick purée. Stir occasionally to prevent sticking. Remove from heat.
Heat sauté medium in a non-stick skillet or wok. Add dried red chilies and stir until they turn light brown. Add mustard seeds; stir until they crackle. Add cumin. Stir. Add onions; sauté until translucent, 1 to 2 minutes. Add garlic and green chilies and stir until onion turns light brown, 2 to 3 minutes. Add tomato; stir until the skin curls. Add dal and 1-1/2 cups water. Stir, boil and cook for 4 to 5 minutes until it is a medium soupy consistency. Add spinach; cook for 2 minutes, stirring. Add salt, sprinkle with cilantro and nutmeg.
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Source: My father, an excellent cook, is from Punjab. This is his mother's recipe for spinach. Very simple.
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