Spinach and Dhal curry

Spinach & Dhal curry is an easier and tastier dish made of spinach, lentil and spices that goes well with Chapati, Parotta or Naan.

Posted by ShareRecipes Staff
11/10/2013

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Preparation Time : 10 mins

Cooking Time : 10-15 mins

Serves : 4-5

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Cuisine : Indian»Main»

Main Ingredient : Beans/Pulses Vegetables
Recipe Type : Dinner Lunch

Ingredients :

 

  • Spinach - 100g
  • Mung dal - 125g
  • Onion small - 1
  • Garlic - 2 cloves
  • Tomato - 1/2
  • Green chilli - 1
  • Cinnamon - 1/2" long strip
  • Butter - 10g (optional)
  • Oil - 2 tblsp
  • Chopped coriander leaves - 2-3 tsp
  • Salt - to taste
  • Water - as required

Spice powders:

  • Turmeric powder - 1/2 tsp
  • Chilli powder -3/4 tsp
  • Cumin (jeera) powder - 1/2 tsp
  • Garam masala - 1/2 tsp


Method :
  1. Rinse the dal and drain it.
  2. Chop all the onion, tomato, chilli and coriander leaves.
  3. If the spinach available smells of mud and had lots of mud clinging to it, removes the bottom of the root, wash it thoroughly 2-3 times, chop it coarsely and cook it separately in a bowl of water, drain and keep it. If it is clean enough, chop and keep the raw spinach.
  4. ** Heat a pressure cooker pan on the stove.
  5. ** Add dal, about 250ml of water, 1 garlic clove and turmeric powder.
  6. ** Cover and pressure cook. Switch off after two whistles and open when the pressure is gone.
  7. Heat a separate pan and add oil.
  8. Add cinnamon, second garlic clove and chopped onion. Saute them until the onion changes colour.
  9. Add tomato, chilli and all the spice powders. Let it cook for few minutes.
  10. Add cooked dal, chopped spinach and butter.
  11. Let it cook for about 2-3 minutes.
  12. Switch off the heat.
  13. Garnish with coriander leaves.
** - If the pressure cooker is not available, replace the steps 4-6 above starting with the symbol ** with the following steps and continue to step 7 above.

  1. Heat a 3-4ltr saucepan on a high heat.
  2. Add dal, 1 garlic clove, about 850ml of water and turmeric powder.
  3. Cover and cook until dal is well cooked. Leave the lid ajar to stop the water overflowing. Open the lid, stir few times and make sure there is enough water left for the dal to be cooked.

Notes : This dish is a North Indian variation of Spinach & Dhal curry 02. Please also try Spinach and Chicken curry or Spinach and Lamb curry . It is suitable for Chapati or Naan.


 

If you use different ingredients than the ones used in this recipe or use alternate method, please click Here to post your variation.




 

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