Monday, April 4, 2011

Spinach Daal

We love eating daal, so we have daal in some form everyday. With life getting so busy, I end up cooking daal in large quantities in pressure cooker on sundays and leave it the refrigerator and every day make something different with daal. This is one quick version of it. You can make this with methi leaves and with any other kind of lentils you like.

What you need :
Spinach - 2 cup (fresh or frozen )
Toor daal ( split pigeon peas)- 2 cup steamed.
mustard seeds- 1 tea spoon
cumin seeds- 1 teaspoon
asaefoetida- a pinch
curry leaves- 5-6 leaves
onions- 1/2 cup finely chopped
garlic- 3 cloves finely chopped
tamarind paste- 1 teaspoon
Sambar powder- 1 teaspoon
salt to taste
butter or oil- 2 teaspoon

How to make:
Heat oil or butter in  a pot. I like butter since it gives a nice aroma to the dish. Add mustard, cumin seeds and let it splutter. Add asaefoetida, curry leaves , garlic and onions and saute till the onions are done. add spinach and fry till the raw fragrance is gone. Add tamarind paste, sambar powder, salt and a  cup of water and cook the spinach for 3-5 minutes. Add the boiled daal,  cover the pot cook it for another 5 minutes.
Serve hot with steamed rice or roti.

You an use  red chilly powder and coriander seeds powder instead of sambar powder. You can add tomatoes if you like instead of tamarind paste.

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