Spinach dal can be made using a lot of lentils. My recipe today uses moong dal. I somehow like this combination the best with my spinach dal.
This recipe is straightforward and does not require several spices, unlike most Indian recipes. I always love garlic with spinach; I think they are awesome together, and so I used garlic in my spinach dal. If you aren’t a fan, simply skip the garlic, or you can add ginger in place of it if you like. Let’s move on to how we can make the easy way of Moong and Spinach dal for rice and chappathi.
Ingredients
Spinach – 1 bunch or one packet from the market.
Moong dal – ½ cup
Onion – 1
Tomato – 2
Garlic – 5 pods
Mustard seeds – 1 tsp
Urad dal – 1tsp
Cumin seeds – 1 tsp
Fennel seeds – ½ tsp
Curry leaves – 1 leaflet
Asafoetida – 1 pinch
Chilli powder – 1tsp
Turmeric powder – 1tsp
Coriander powder – 1tsp
Sambar powder – ½ tsp
Oil for seasoning
Salt for taste.
Steps
Pressure cook the Moong dal and spinach for 2 whistles and cool down.
Add 2 spoons of oil into a pan and heat. Once the oil is hot, add mustard seeds, urad dal, cumin seeds, and fennel seeds. Once the mustard seeds start spluttering, add curry leaves and chopped garlic pods.
Fry the garlic until the raw smell goes out. Add asafetida and stir it.
Now add chopped onion and fry it until golden brown. Then add chopped tomatoes and salt, and keep the heat on until the tomatoes become mushy.
Add chili powder, Coriander powder, turmeric powder, and sambar powder, and stir it. Once you feel the spice smell, add the boiled spinach and moong dal mix and stir it.
Keep boiling this mix for 7 minutes.
Now the tasty and healthy Spinach Moong dal is ready to serve.