A simple dal with spinach. Excellent combination with Rotis / Rice in Indian cuisine !!!!!!
For the dal:
100 g (1 cup) moong dal (split yellow dal) or tur dal
300 ml ( 3 cups) water
1/2 teaspoon turmeric powder
1/2 teaspoon oil
1 teaspoon milk
1/2 bunch chopped spinach, wash and chop finely
Wash and soak moong dal / tur dal in 300 ml (3 cups) water for half an hour and pressure cook along with turmeric powder, oil and milk for 20 minutes or until done and soft (Reduce heat after 2 nd whistle and cook on a medium heat for 15 minutes. Do not open the lid. Allow the cooker to cool naturally. Open the lid. Add chopped spinach (adjust water if required. If the cooked dal is thick in consistency, adjust with 1/4 to 1/2 cup water) and cook until done / soft.
If using moong dal, cook normally.
First cook moong dal until soft. Then add chopped spinach.
For the seasoning:
1 tablespoon oil
1 teaspoon jeera (cumin seeds)
1 onion, finely chopped
6 cloves garlic, chopped and crushed
3/4 teaspoon red chilli powder
¼ teaspoon turmeric powder
1 teaspoon coriander powder
1 tomato (pick well rip, 1 big or 2 small size), finely chopped
1/2 teaspoon salt (or to taste)
Cooked dal - spinach
Dilute red chilli powder, turmeric powder and coriander powder in 2 tablespoons of water and keep aside.
In a wide pan, heat oil. Add jeera and fry on a low heat for 1 minute or until fragrant.
Add finely chopped onion and fry till golden color on a low to medium heat.
Add crushed garlic and fry for 2 - 3 minutes or until light golden color.
Add chopped tomatoes and stir well for 5 - 7 minutes until it's well blended and smooth in consistency.
Add diluted red chilli powder, coriander powder and turmeric powder. Stir well on a low heat for 2 minutes until the water dries up.
Now add pre cooked dal - spinach. Add salt to taste or 1/2 teaspoon salt. Adjust with 1/4 cup water if required (dal should be pouring in consistency). Cover with a lid and cook on a medium heat of 10 - 12 minutes until all the ingredients well combined. Serve with rice or rotis..