Spinach Dal

🛒 Ingredients

• Toor Dal 200 g · 680 kcal
• Fresh Spinach 500 g · 115 kcal
• Water 1000 g · 0 kcal
• Vegetable Oil 30 g · 264 kcal
• Onion 150 g · 60 kcal
• Tomato 150 g · 27 kcal
• Fresh Ginger 20 g · 16 kcal
• Garlic Cloves 15 g · 22 kcal
• Green Chili 10 g · 4 kcal
• Cumin Seeds 5 g · 19 kcal
• Turmeric Powder 3 g · 10 kcal
• Red Chili Powder 3 g · 10 kcal
• Coriander Powder 5 g · 14 kcal
• Garam Masala 5 g · 18 kcal

👨‍🍳 Instructions

1. Rinse the toor dal thoroughly under cold water until the water runs clear; soak for 20-30 minutes if time permits, then drain.
2. In a large pot or pressure cooker, combine the rinsed dal with 3 cups of water and turmeric powder.
3. Cook until the dal is tender and mushy, about 20-25 minutes in an open pot or 3-4 whistles in a pressure cooker.
4. Once cooked, mash the dal lightly with a spoon or potato masher to achieve a creamy consistency, then stir in the fresh spinach until it wilts.
5. For the tempering (tadka), heat vegetable oil in a small pan over medium heat.
6. Add cumin seeds and let them sizzle until fragrant and slightly browned, about 30 seconds.
7. Add chopped garlic, ginger, and green chili; sauté for 1-2 minutes until fragrant.
8. Stir in the chopped onion and cook until softened and translucent, about 3-5 minutes.
9. Add the chopped tomato, red chili powder, and coriander powder; cook for another 5-7 minutes, mashing the tomatoes occasionally, until the mixture thickens and oil separates.
10. Pour the tempering over the prepared dal, add garam masala and salt to taste, then stir well to combine.
11. Serve hot with rice or flatbread (roti/naan).