LEHSUNI SPINACH DAAL

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Lehsuni SPINACH Daal or Garlic Spinach Daal is a delicious Lentil curry which is commonly made in Indian homes. Many people use Mung daal, urad daal or Toor daal to make this recipe. I got the idea of making this recipe from my friend Laxmi, when we went to her house for dinner and she prepared spinach daal. She used Toor daal for this recipe and she told me that she prepares it very quickly. The Key is she boils everything along with daal including onions ( this was new to me) and then put Tadka( tempering) in last.

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I modified her recipe a little bit by skipping Urad daal & Chana daal for tadka. I mixed Toor daal with Chana daal and used lots of garlic in Tadka. I love the smell of roasted garlic in Daals. The result was really awesome.

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Here is the recipe

LEHSUNI SPINACH DAAL

INGREDIENTS

Toor/Arhar Daal – 1/2 cup
Chana Daal-1/2 cup
Spinach- 1 bunch
Onion-1 small
Chopped Ginger- 1tsp
Tomatoes-2 medium
Turmeric powder-1/2 tsp.
Salt- to taste
Water-3-4 cups ( or according to your choice)

FOR TADKA
Olive oil- 1.5 tbsp.
Cumin seeds-1 tsp
Chopped garlic- 1tbsp.
Curry leaves- (5-6)
Red chili powder- 1tsp

FOR GARNISHING

Lime juice- few drops
Desi Ghee ( clarified butter)- 1 tbsp. ( optional)

METHOD

  • Wash and soak both daals for 30 minutes.
  • Drain the water and put daal in a pressure cooker.
  • Add Chopped onions, chopped tomatoes, chopped Spinach, ginger,Turmeric powder and salt and water.
  • Boil this in pressure cooker for 1 or 2 whistles depending on individual cooker.

    Procedure to boil Daal

  • For tadka heat oil in a tempering pan.
  • Put Cumin seeds, curry leaves and garlic. Roast garlic till it turns brown and then add chili powder.
  • Add this Tadka in daal and garnish with lemon drops and ghee.
  • Serve hot with Rice, rotis or Parantha.

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