Sunday, November 8, 2009

Spinach Dal

Ever since I read on Mythreyee's Paajaka that this Spinach Dal is Shri Raghavendra Swami's favorite I have also begun making it every Thursday.

Here's how I make it:

1 cup cooked mung and tur dals (I usually mix the two equally, add a few methi seeds and pressure cook these)

1 cup frozen chopped spinach

For the tempering - 2 tsp canola oil, 1 tsp mustard seeds, 1 tsp cumin seeds, 1/4 tsp asafotida, 1 tsp chana dal, 1 tsp udad dal, 1 dry red chilli broken into 2-3 pieces.

1 tsp sambar pwd

1 tsp cumin pwd

1 tsp coriander pwd

1/4 to 1/2 tsp red chilli pwd

2 tbsp jaggery

1 tbsp tamarind paste

1 tsp salt or to taste

Heat the oil. Add the mustard seeds. When they crackle, add the cumin seeds, asafotida, chana dal, udad dal and dry red chilli. Fry 2 -3 mins. Then add the spinach and saute 2 -3 mins. Add the cooked dal, salt, jaggery, tamarind and all other spices. Add enough water to get the desired consistency. Boil well. Serve hot with rice and/or rotis.

This is a very simple, healthy dal.

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