Wednesday, June 04, 2008
Tangy Spinach Dhal
Lately, I'm enjoying cooking different varieties of dhal and greens. This is inspired from italian and indian cuisine. Italians tend to add tomatoes to give a tangy flavor to their soups. I wanted to try to give this an indian twist that resulted in this tasty dish!
1. Spinach - 1 bunch, washed and chopped
2. Tomato - either puree/paste/2 big nos
3. Payatham Paruppu/Moong Dhal - 2 handfuls
4. Dhania Powder - 1 tsp
6. Chilli Powder - 1 tsp/to taste
7. Ginger - to taste (optional)
8. Onions - 1/4 piece just for flavor
9. Oil to cook
10. Salt to taste
11. Jeera, urad dhal for tadka
Method de Preparation:
1. Pressure cook the moong dhal (2 whistles)
2. Boil the chopped spinach. It is known that spinach should not be let to boil for too long. Keep the spinach uncovered while boiling to preserve the green color
3. Drain the water. I usually preserve this water and later add it to dhal, if it turns out a little too thick
4. In a tava, sputter some jeera and urad dhal. If you prefer, you can add a dash of asafoetida to this.
5. Fry the chopped onions to golden brown. Add the finely chopped tomatoes/tomato puree. Let the mix heat up well.
6. Add Dhania powder and chilli powder and let this melange cook for a coupla mins till the raw tomato smell goes away
7. Add the cooked dhal and follow it with the spinach. Add salt and mix well.
It is ready to be enjoyed with rice/roti! Don't overcook the spinach as you'll loose the valuable nutrients from spinach in the water :).