Spinach Daal (Lentil dish)
- Number of Servings: 4
Ingredients
Lentils, 1 cup (mung, or any other kind)Canola Oil, 1tsp Onions, raw, 1 tbsp chopped Red Ripe Tomatoes, 1 medium whole (chopped)ginger paste- 0.5 tspgarlic paste- 0.5 tspCumin seed, 0.5 tsp turmeric powder- 0.25 tspMustard seeds black, 0.5 tsp Coriander seed powder, 0.5 tsp spinach- frozen or fresh- 1 cupSalt, 0.5 tsp Pepper, red or cayenne, 0.5 tsp Coriander leaf, fresh, 1 tbsp
Soak lentils and cook in 4 cup of water until well cooked. Add more water if needed to keep the consistency watery. Keep aside.
Heat pan, and add oil. When oil is hot, add mustard seeds. When they splutter,add cumin seeds and onions. Fry for a few minutes and then add ginger garlic paste. Stir on low fire. Add salt, coriander powder and red pepper. Add the chopped spinach and stir on low fire until cooked. Add cooked lentils to this and simmer for 10 minutes till well mixed. Add fresh coriander leaves as a garnish. The consistency of the daal should be that of gravy- not too watery or too thick.
Number of Servings: 4
Recipe submitted by SparkPeople user MUM2TWO.
Heat pan, and add oil. When oil is hot, add mustard seeds. When they splutter,add cumin seeds and onions. Fry for a few minutes and then add ginger garlic paste. Stir on low fire. Add salt, coriander powder and red pepper. Add the chopped spinach and stir on low fire until cooked. Add cooked lentils to this and simmer for 10 minutes till well mixed. Add fresh coriander leaves as a garnish. The consistency of the daal should be that of gravy- not too watery or too thick.
Number of Servings: 4
Recipe submitted by SparkPeople user MUM2TWO.
Nutritional Info Amount Per Serving
- Calories: 94.2
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 460.9 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 6.0 g
- Protein: 6.5 g
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