Yellow Dal with Spinach
A hearty curry for the family, perfect for any evening.
Yellow Dal with Spinach
Rated 2.8 stars by 5 users
Servings
3
Prep Time
10 minutes
Cook Time
25 minutes
Hearty Curry with Spinach, packed full of vitamins and protein.
Ingredients
- 1 Cup yellow split moong beans (Alternatively lentil / toor daal)
- ½ Cup cubed tomatoes.
-
2 Heaping cups of roughly chopped spinach
- 3 Cups of water and more if needed.
- 1 Tbsp oil
- ¼ Cup roughly chopped onion
- 1- 2 Bay leaves
-
2 Cloves
- 1 Cardamom pod
- One, 1 inch ceylon cinnamon stick
- 1 Tsp cumin seeds
- ½ Tsp turmeric powder
- 1 and ½ Tsp cumin powder
- 1/2 Tsp coriander powder
- 1 Tsp ginger
-
½ Tsp garlic
- ¼ Tsp garam masala powder ( optional, alternatively use a pinch of nutmeg powder and a pinch of ceylon cinnamon powder)
- 2 Tbsp Chopped coriander
- Salt to taste
- Pinch of black pepper
- Pinch of cayenne pepper or ½ Tsp chili flakes. (for the heat, optional)
- 1 Tsp lemon juice
-
Optional Chapatti
Directions
Wash and rinse the yellow dal in water for 4 - 5 times rubbing them with your hand. You will see the foams forming, discard it. Soak it in drinking water while you prepare the rest. It reduces the cooking time and helps in digestion as well.
Using a Pressure Cooker, after washing, pressure cook the daal adding 2.5 cups of water and the bay leaves for 3 whistles.
While it is cooking, prepare the spinach and onion and make the spices ready.
Heat the oil in a big sauté pan or high sided pan on medium high heat and temper it with cumin seeds, cloves, cardamom, cinnamon stick and bay leaves and the chilli flakes.
Stir for about 30 secs and then add onion and cook it for another 30 secs.
Next add turmeric, ginger, garlic, cumin and coriander powder and stir for another 30 secs until the aroma starts to come out. Keep an eye so that it doesn’t burn since we are using very less oil. You can add a splash of water and stir to avoid it sticking in the bottom. Lower down the heat to medium.
Now add the salt and tomatoes and cook for 2 minutes adding splashes of water if the mixture sticks to the bottom.
Now add the spinach and cook for 4 - 5 minutes until it’s wilted.
Now add in the boiled lentil and add water to adjust consistency. Cook for a minute on medium-low heat.
Stir in the garam masala powder or the cinnamon and nutmeg powder.
Turn off the heat.
Next mix in the chopped cilantro and sprinkle black pepper.
Drizzle some lemon juice if you like when serving.
Enjoy as it is or with naan, paratha, rice or any grain.