December 11, 2013

Spinach Urad Dal

Urad dal without husk - 1 cup
Spinach - 1 big bunch
Tomatoes - 2
Onion - 1
Green chillies - 4
Garlic cloves - 6
Ginger - 1" piece
Turmeric - 1/2 tsp
Chilli powder - 1/2 tsp
Salt to taste
Ghee - 2 tbsp

For Talimpu:
Ghee - 1 tsp
Asafoetida - a pinch
Fenugreek seeds - 1/2 tsp


  • Wash and soak urad dal for one hour. Wash and chop spinach into small pieces.
  • Grind chopped onion, ginger, garlic, green chillies into fine paste.
  • Heat heat ghee in kadai, add ground paste, turmeric, chilli powder and a pinch of asafoetida. fry till ghee begins to get separated.
  • Add chopped tomatoes and  cook for 3 - 4 minutes.
  • Add soaked dal and enough water and close the lid.
  • Cook till dal is tender and soft then add chopped spinach and salt.
  • Cook till spinach well blended with dal.
  • Heat little ghee in a pan, add asafoetida and fenugreek seeds, fry for few seconds.
  • Pour this over dal.
  • Serve with rice or roti.
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