Nutritional Values
Recipe Type:
Veg
kcal
min
Ingredients :
1 cup masoor dal (red lentils), rinsed and drained
2 cups fresh spinach leaves, chopped
1 onion, finely chopped
2 tomatoes, finely chopped
2 cloves garlic, minced
1-inch piece of ginger, grated
1 green chili, finely chopped
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon ground coriander
1/2 teaspoon red chili powder (adjust to taste)
1/2 teaspoon garam masala
Salt to taste
Fresh cilantro leaves for garnish
Cooking spray or 1 tablespoon cooking oil (such as olive oil)
Banane Ki Vidhi
- Cook the lentils: In a pressure cooker or large pot, add the rinsed masoor dal and enough water to cover it by about 2 inches. Cook until the lentils are soft and mushy. If using a pressure cooker, cook for about 10 minutes after the first whistle. If using a pot, simmer for about 20-25 minutes until tender.
- Prepare the spinach: In a separate pan, heat cooking spray or oil over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add chopped onions and sauté until they turn translucent.
- Add aromatics: Add minced garlic, grated ginger, and chopped green chili to the pan. Sauté for another minute until fragrant.
- Add spices: Add turmeric powder, ground coriander, red chili powder, and garam masala to the pan. Stir well to combine with the onions and spices.
- Cook the tomatoes: Add finely chopped tomatoes to the pan. Cook until the tomatoes soften and start to break down, forming a thick paste.
- Combine with lentils: Once the lentils are cooked, add the cooked spinach and tomato-onion mixture to the lentils. Stir well to combine.
- Simmer: Let the dal simmer for another 5-10 minutes to allow the flavors to meld together. Add salt to taste.
Garnish and serve: Garnish the Masoor Dal and Spinach Curry with fresh cilantro leaves. Serve hot with rice or bread of your choice.
