Spinach Dal

Lentils are an excellent source of fibre and protein. I have prepared this dal with spinach which makes it iron rich too. It tastes delicious with plain basmati rice. Red lentils are easy to cook and does not need pre-soaking making it convenient for busy families to rustle up a tasty meal in no time.

Serves 4

INGREDIENTS

1 Cup boiled red lentils
1 onion, finely chopped
4/6 cloves of garlic, minced
2 tsp black mustard seeds
1 tbsp. cumin seeds
1/2 tsp hing (asafoetida)
3 tbsp. oil
2 green chillies, slit in the centre
150 g bag of ready washed spinach
2 tomatoes, chopped
1 tsp turmeric powder
2 tsp red chilli powder
salt and sugar to taste
Wedge of lime/lemon to serve
Singe cream to serve- optional

METHOD

1. Boil the red lentils with salt and turmeric till done. Skim off the foam as the lentils boil.
2. Roughly chop the spinach leaves. Keep aside.
3. For tempering: Add oil in a pan. Temper the mustard seeds, cumin seeds, chopped onions,  minced garlic, tomatoes, asafoetida and green chillies and spinach leaves. Stir until the spinach is wilted.
4. Add this tempering in the cooked dal along with salt and sugar to taste and mix well. Add a swirl of cream if you like.
5. Serve hot with mango pickle, wedge of lime and plain boiled rice.