9. spinach masoor dal
Whole masoor, flat lentils or puy lentils as they are called are packed with proteins, dietary fibres and Vitamin B1. The colours of these legumes or lentils range from yellow to orange red to green, brown and black. They are used in making curries, soups and even salads. Today I will share with you the recipe of spinach masoor dal. Serve it with hot rotis, bread or rice.
This lentil cooks well and quickly. I usually soak it for 30 minutes or so in warm water and then put it in the pressure cooker. 2-3 whistles and its done. You may even just boil it in enough water in a saucepan till done.
updated on 28/09/2015
SPINACH MASOOR DAL
1 cup whole masoor dal (flat lentils, puy)
2 cups of roughly chopped spinach ( if using frozen spinach then you may need about 6 pieces) (about a cup of spinach puree)
4 cups water of which 2 cups should be warm
1 big onion finely chopped
6 cloves of garlic finely chopped or 1 tbsp garlic paste
1 tsp ginger paste
1 tsp green chilli paste
1/4 tsp turmeric powder
1/2 tsp mustard seeds
1 tsp cumin seeds
1/4 inch cinnamon stick
1 tsp salt
2 tbsps oil
1 tsp ghee (clarified butter) – optional
2 tsps coriander powder
for garnishing :
2 tbsps chopped fresh coriander
- Wash the lentils and soak it in 2 cups of warm water for about half an hour in a saucepan.
- If you are using fresh spinach, then you need to blanch it. Put 1 cup of water to boil in a saucepan. Add the spinach to the boiling water and remove it as soon as it begins to wilt. Let it cool for a while in a colander.
- When the spinach is cool, liquidize it in a blender using as little water as possible.
- Put the lentils to cook over medium flame or in a pressure cooker(3 whistles). Add the other 2 cups of water. Cook till done. If you are using the pressure cooker, then just use the water the lentils are soaked in. When done, you can add the remaining water.
- In another saucepan, heat the oil. Add to it the peppercorns, cloves, cinnamon stick, mustard seeds and cumin seeds. As soon as the mustard seeds begin to crackle, add the chopped onions. Stir the onions and cook till they become light pink. Add the chopped garlic, chilli and ginger paste.
- When the garlic begins to turn pink, add the turmeric powder, coriander powder and mix well. Add the spinach and salt and stir.
- Add the onion spinach mixture to the cooked lentils.
- Cook the lentils over medium heat for nearly half an hour, stirring it in between so that the lentils do not stick to the bottom.
- Garnish with fresh coriander just before serving.
- Adjust the amount of water according to your preference. I prefer thick dals and not watery ones.
- Amount of salt and chilli entirely depends on your taste.
- For a richer dal, add about 2 tbsps of fresh cream just before serving.
- May use ghee( clarified butter) or butter instead of oil, if you like.