Spinach Dal, Andrah Pradesh Style

Recipe Ingredients

2/3 cup	157ml	Masoor dal - (red lentils)
1/4 teaspoon	1.3ml	Turmeric
1/8 teaspoon	0.6ml	Asafetida
1		Saute medium of choice - (oil or ghee)
2		Dried red chiles - chopped
1/2 teaspoon	2.5ml	Black mustard seeds
1/2 teaspoon	2.5ml	Cumin seeds
2/3 cup	41g / 1.4oz	Chopped red onion
8		Garlic - cut in 1/4" slivers
6		Green chiles - halved and seeded
1		Tomato - cut into 16 wedges (large)
2 cups	474ml	Spinach - packed and trimmed
1		Salt - to taste
2 tablespoons	30ml	Cilantro
1/8 teaspoon	0.6ml	Nutmeg

Recipe Instructions

Wash the dal. In a large non-stick saucepan add the dal, turmeric, asafetida, and 2 cups water. Bring to a boil, stirring often. Reduce the heat to low and simmer, partially covered for 20-25 minutes, until the dal is cooked to a thick puree. Stir occasionally to prevent sticking. Remove from heat.

Heat a non-stick skillet or wok. Add dried red chiles and saute until they turn light brown. Add mustard seeds, stir until they crackle. Add cumin. Stir. Add onions, saute until translucent, 1-2 minutes. Add garlic and green chiles and stir until onion turns light brown, 2-3 minutes. Add tomato, stir until the skin curls. Add dal and 1-1/2 cups water. Stir, boil and cook for 4-5 minutes until it is a medium soupy consistency. Add spinach, cook for 2 minutes, stirring. Add salt, sprinkle with cilantro and nutmeg.

Source:
Madhur Jaffrey

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