Deccan Dal And Spinach Recipe
Recipe information
Make Deccan Dal And Spinach in just 1h . lentils cooked with spinach tempered with mustard and cumin seeds. chef recommends kerala parotta or basmati rice
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Ingredients
Lentils and Spinach
Tempering
Cooking the Lentils
1. Prepare the Lentils
Rinse the split yellow lentils thoroughly under running water. Soak them in water for 30 minutes, then drain.
2. Cook the Lentils
In a pot, add the soaked lentils and 4 cups of water. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes until the lentils are soft.
Cooking Spinach and Tempering
3. Cook Spinach
In a separate pan, heat 1 tablespoon of oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onion is translucent.
4. Add Tomato and Spinach
Add the chopped tomato, turmeric powder, and salt. Cook for 5 minutes. Then add the chopped spinach and cook until wilted.
Tempering
6. Prepare Tempering
In a small pan, heat the remaining tablespoon of oil. Add mustard seeds and cumin seeds. Let them crackle for a few seconds.
7. Add Curry Leaves
Add the curry leaves and sauté for another 30 seconds. Pour this tempering over the dal and spinach mixture.
Serving
8. Serve
Serve the Deccan Dal and Spinach hot with Kerala Parotta or basmati rice.
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