Saturday, August 15, 2015

Dal - Lentils with Spinach

1 cup of (Indian) red lentils
1 small onion
1 tomato
1 bag of baby spinach
1/2 tsp cumin seeds, whole
1-2 green thai chillies (optional)
1-2 pinches of turmeric powder (optional)

For seasoning:
1/2 tsp of black or brown mustard seeds, whole
1/2 tsp of cumin seeds, whole
1 red chilli (optional)
1 clove of garlic (chopped finely)
3 spoons of cooking oil

This dal can be made in a rice cooker. Add the washed lentils into the rice cooker, and cover with 3 cups of water. Let it soak as the other ingredients are prepared. Slice onions, chop tomato into eight pieces, and chop spinach roughly. Slit the chillies lengthwise or keep them whole. Add all these ingredients to the lentils soaking in the water. Turn the rice cooker on, add the half spoon of cumin, salt, turmeric powder, and a spoon of oil. Cover and cook till the lentils are done.

In a small pan, heat 2-3 spoons of cooking oil and add the mustard seeds, cumin seeds, chopped garlic and red chilli, if using. Once the mustard seeds splutter, turn the heat off, and add the seasoning to the cooked lentils. Add  cup of water if necessary, and boil the lentils for 5 minutes more.

Enjoy hot, with cooked quinoa or rice or rotis!

No comments: