Lentils/Dals are a staple at my place. Add in a few vegetables and it turns into a hearty, complete meal. Any vegetable goes well - green peas, methi or fenugreek leaves, green onions, carrots, cauliflower, leeks. Some also call it as Sabz Daal, when cooked with many vegetables. I like my Daal with the flavor of just one vegetable. For today, lets taste the most nutritious greens, Palak or Spinach. Slurp it like a soup with a dash of lemon or enjoy it with rice.
Chopped Palak/Spinach Leaves (tightly packed) - 3 cups
Mung Dal/Split Green Gram - 1/2 cup
Onion - 1 medium
Garlic/Lahsun - 2 big cloves
Green Chilies - 4
Cumin/Jeera Powder - 1/2 tsp
Coriander/Dhania Powder - 1/2 tsp
Aamchur/Dry Mango Powder - 1/2 tsp
Turmeric/Haldi - 1/2 tsp
Oil - 1 tbsp
How to cook Spinach Dal:
- Wash mung dal well. Add turmeric and cook it with 2 - 3 cups water until soft. You can use any other dal like Toor/Arhar Dal, Masoor Dal or a combination of dals.
- Use a salad spinner to remove the water of washed spinach leaves. Or place the washed leaves in a colander or a strainer. Medium chop spinach leaves.
- Finely chop onions and garlic. Medium chop green chilies. Add more or less green chilies to suit your taste.
- Garlic aids in digestion of any lentils or beans. If you don't like garlic, use asafetida/hing.
- Heat about 1 tbsp oil in a pan. Add onions and sauté until onions soften. Now add garlic and green chilies. Sauté until onions turn slightly brown. Add spinach, coriander powder and cumin powder. Sauté for a couple minutes until spinach leaves wilt.
- Lastly, add cooked mung dal, aamchur and salt. At this point, add about 1/2 cup water and cook it covered until spinach is fully cooked. Add more water depending on how thick or thin you want the dal to be.