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Dal With Spinach (moog Aur Palak Ki Dal) Recipe

Ingredients

How to make it

  • Bring 500ml/18 fl oz (2ΒΌ cups) water to boil in a large, heavy-based pan. Add the dal and turmeric and season with salt, then reduce the heat and cook for about 20 minutes, or until soft. Drain, then return to the pan and mash lightly with a wooden spoon or spatula, then set aside.
  • Heat the 4 Tbsp oil or ghee in a frying pan (skillet) over medium-low heat, add the ginger and garlic pastes and stir-fry for 1 minute, then add the spinach and cook for a few minutes until almost tender.
  • Add the cooked spinach mixture to the dal, add a little water, then return to the heat and cook for 5-10 minutes. Stir in the chilies, coriander, and lemon juice.
  • Heat the oil for the tempering in a small frying pan over medium heat, add all the ingredients for the tempering and stir-fry for 1-2 minutes, or until the mustard seeds start to splutter and the chilies turn a shade darker. Pour over the dal, cover and simmer for 2 minutes, or until hot.
  • A dollop of plain yogurt on top is great! Plus a sprinkle of extra coriander and a little salt and pepper. You can serve this over rice but it's also delicious just by itself.

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The Cook

alliesev Wellington, NZ

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