Spinach Dal, Andrah Pradesh-Style
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Ingredients
| 2/3 cup | masoor dal (red lentils) | | 1/4 tsp. | turmeric | | 1/8 tsp. | asafetida | | Sauté md. 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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Instructions
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.
Author's Comments
Source: My father, an excellent cook, is from Punjab. This is his mother's recipe for spinach. Very simple.
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