Lentil Dal with Spinach
Start with rinsing 1/2 cup masoor dal. Then, put it into a pressure cooker along with 2 cups water, 1 teaspoon turmeric powder, and a pinch of asafoetida. Cook for 3 whistles or until the lentils are completely cooked. In the meantime, chop a bunch of fresh spinach and set it aside. Once the lentils are done, heat 2 tsp oil in a pan. Add 1 tsp cumin seeds, 1 tsp chopped garlic, and 1 green chili. Once the cumin seeds splutter, add the chopped spinach. Sauté it until it wilts. At this stage, add cooked dal, salt to taste, and 1/2 tsp garam masala. Stir and let it simmer for 5 minutes. Serve warm with roti or rice.
This vibrant Lentil Dal with Spinach is not only bursting with flavors but also packed with nutrients. At just around 180 calories per serving, this one-bowl delight is sure to make an impression on your dining table. Rooted in Punjabi Jain cuisine, it’s a fantastic go-to recipe for those who are seeking to delve into vegan, gluten-free meals that perfectly fuse health and taste. What’s more? The presence of turmeric and asafoetida adds an unmistakable Indian touch to it while spinach brings in a fresh twist. Plus, with all ingredients commonly found in an Indian pantry, whipping up this bowl of goodness is an effortless endeavor. Whether you’re a novice cook or a seasoned chef, this recipe offers a hands-on experience in exploring Indian culinary aesthetics. Give it a go, let the magic of ‘dal’ unwind, and treat yourself to a wholesome and hearty meal today.
