Spinach Dal

This is almost a staple in the Telugu house-holds. The tempering of ghee adds such delicateness to this dish that I would suggest don’t skimp on it just for the calories. You will be missing out on a lot! The awesomeness of this dish also lies in the fact that it’s so quick to cook. Finished just in a jiffy. Bachelors, get happy. Put it on the stove, do your work, whoop and don’t forget to turn it off. There you go and your dinner is ready!!

RECIPE: Spinach Dal
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INGREDIENTS:

• Toor dal - 1/3 cup
• Palak / Spinach - 2 cups (1 big bunch)
• Big Onion - 1 no.
• Tamarind or Tomato - Berry size or 1 no. chopped
• Green chillies - 4 to 5 nos.
• Turmeric powder - 1/4 tsp.
• Salt and water - as needed

To Temper:

• Cooking oil / Ghee - 1 tbsp. (Preferably Ghee)
• Mustard seeds - 1/2 tsp.
• Urad dal - 1 tsp.
• Garlic cloves - 5 nos. (crushed)
• Dried Red Chillies - 2 nos.
• Curry leaves - few
• Hing / Asafetida - a big pinch

METHOD:

I usually pressure cook this dal in a pressure cooker and find it easier that way. Wash the Spinach leaves thoroughly to remove the dirt. Clean and roughly chop them. Wash the dal and soak it for half an hour. Take the dal in a pressure cooker and add the chopped spinach leaves, chopped onion, turmeric, green chilies. In a separate small bowl place tomato or tamarind ( which ever you are using) and place this bowl on top of dal and close the lid and cook for 3 whistles.

Once the pressure is gone remove the whistle. To temper take a small pan and add a small tsp of ghee. Let it heat, then add mustard seeds let them splutter, add crushed garlic cloves, urad dal, dried red chilies, curry leaves and finally some hing. Add this tempering to the dal and serve piping hot over rice or roti.  

Serves 4

Per Serving:

Calories per serving: 94

Carbohydrates : 12 gm.

Protiens : 5 gm.

Fat :  3 gm.