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Spinach Moog Dal Curry
Sapana Behl
Spinach Moog Dal Curry
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Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Course
Main Course
Cuisine
Indian
Servings
4
People
Equipment
Pressure Cooker
Wok
Ingredients
1x
2x
3x
1/2
cup
split chana dal
400
gm
spinach leaves
washed and chopped
2
tomatoes,
chopped
1
onion,
chopped
1
teaspoon
ginger,
grated
2
green chillies,
chopped
4
tablespoon
clarified butter/ghee,
use oil for vegan option
1
teaspoon
cumin seeds
a pinch asafetida
1
teaspoon
turmeric powder
1
teaspoon
coriander powder
1
teaspoon
garam masala
salt to tastev
water as required
To temper
4
garlic cloves
chopped
1/2
teaspoon
red chilli powder
1/2
teaspoon
cumin seeds
Instructions
Wash and pressure cook split chana dal into 2 cups of water, a pinch of turmeric and salt. Remove from heat and set aside.
In a wok or saucepan heat two tablespoon ghee. Add asafetida and cumin seeds, stir and add chopped onion and ginger.
Saute for few minutes until onions are golden brown.
Now add the chopped tomatoes, green chillies, turmeric, coriander, garam masala and salt.
Stir and cook until tomatoes are soft and ghee comes out from the edges of the pan.
Now add the spinach leaves along with half a cup of water and cook for 5-7 minutes.
Finally, add the cooked dal, stir and let it boil for few minutes or until desired consistency.
Remove from heat and set aside. In another small pan heat 2 tablespoons of ghee.
Add chopped garlic and cumin seeds and fry until light golden in colour.
Remove from heat and add the red chilli powder in it. Stir and pour the tempering over the cooked dal palak.
Serve with roti and salad. Enjoy.
Notes
Adjust spices as per your taste and preferences.
You may cook the spinach dal using any dal of your choice like moong dal or too dal.
Keyword
dal palak, spinach dal, spinach dal curry
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