Spinach-Tomato Dal

Spinach-Tomato Dal is a healthy vegetarian side for rice and bread. The cloves and fenugreek seeds add a delicate flavor to this thick lentil soup. Easy to make, this is one dish you can have on your quick-dish list.

Servings: 4
Cooking Time: 25 minutes

Ingredients

• 1 cup moong dal (split mung beans)
• 5 cups spinach, chopped
• 2 cups tomatoes, cut into small cubes
• 2 cups onion, finely chopped
• 1-inch piece ginger, finely chopped
• 3 green chillies, slit and halved
• Salt to taste

For Seasoning

• 5 tsp oil
• 3 cloves
• 1 tsp fenugreek seeds (methi)
• 1 tsp mustard seeds (rai)
• 3 red chillies, broken into a few pieces
• 1/2 tsp turmeric powder

Preparation

1. Wash the moong dal a couple of times. Place the dal in a pressure-cooker container with 2 cups of water and a pinch of turmeric powder and pressure-cook for 2 whistles (about 7-8 minutes) and let cool.
2. Heat the oil in a saucepan. Add the fenugreek seeds and fry until dark brown. Add the cloves and mustard seeds and fry until the seeds start to pop. Add the red and green chillies and fry for a couple seconds. Add the turmeric powder.
3. Add the onions and saute until lightly browned. Then add the tomatoes and saute until cooked. Add spinach and salt and saute until cooked.
4. Remove from heat and add the moong dal and stir well.
5. Place the spinach-tomato dal back on low heat and let it simmer until it comes to a boil, stirring occasionally.
6. Serve the spinach-tomato dal with roti or plain rice.

Tags: cloves, fenugreek, healthy side, quick lentil dish, spinach-tomato dal

Category: Dals and Soups - Members, Vegan Dals and Soups - Members