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Tuesday, April 21, 2015

Spinach with Masoor Dal recipe

12 oz or 340 g of spinach
3 tablespoon oil
1 cup chopped onion
1 cup chopped tomato
1 tablespoon chopped ginger
2 green chilies or to taste
1/2 teaspoon of turmeric powder
1/2 teaspoon of chili powder or to taste
1 teaspoon of garam masala powder
3/4 cup of masoor dal (520 oz or 150 g)
3/3 cup water or as needed
1/2 teaspoon of salt or to taste
A few cilantro leaves

For Seasoning:
2 teaspoon ghee or clarified butter
1/2 teaspoon of mustard seeds
1/2 teaspoon of cumin seeds
1/4 teaspoon of asafoetida

Wash and chop the spinach and keep it aside.  To a pan on medium heat with 3 tablespoon of oil add the chopped onions and saute until it has turned light brown.  When the onions have turned light brown add the turmeric and chili powder and saute for 10 seconds, followed by the garam masala powder, saute again for 10 seconds, add the chopped tomatoes, ginger and green chilis and let it cook for 2 minutes or so until the tomatoes have turned soft. Next  next add the washed masoor dal and chopped spinach and cook for 15 minutes or so until the dal and spinach is cooked.  When the dal and spinach is cooked add salt and a little water mix and cook for 2 minutes so that the salt is dissolved.  Turn the heat off add some chopped cilantro leaves, transfer the prepared dish into a serving dish for seasoning.

For seasoning: To a pan on medium heat with 2 teaspoon of ghee add the mustard seeds and cumin seeds and wait for the cumin seeds to pop.  When the cumin seeds pop turn the heat off and add the asafoetida and add the seasoning to the prepared dish


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