Thursday, August 12, 2010


(Serves 4-5)

You can vary the consistency of the dal by varying the amount of water used  to boil the lentils. If after cooking you think that your dal is too thin then keep boiling it over medium heat till you derive the right consistency. Likewise to thin the dal add extra water. But either way add the spinach only two to three minutes before turning off heat.


  • Lentils: 1 cup
  • Oil:1 tablespoon
  • Garlic: 4 cloves
  • Green chillies: 2 slit
  • Onions: 1 medium, chopped
  • Tomatoes: 1 medium, chopped
  • Turmeric powder: 1 teaspoon
  • Spinach: 2 cups, only the leaves
  • Salt: to taste

Wash the lentils thoroughly in cold running water.
Wash the spinach thoroughly in running water.
In a stock pot add two and a half cups of water, half teaspoon turmeric and one teaspoon salt. Add the washed lentils and cook over high heat till the lentils almost melt. 


In another pan heat oil and add garlic and green chillies. When they start spluttering drop in the chopped onions and sauté till translucent. Add tomatoes and turmeric powder and sauté for two to three minutes. Pour in the boiled lentils and combine the spinach. Cook over medium heat for two minutes. Adjust salt and serve hot with steamed rice. 

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