lentils cooked with spinach tempered with mustard and cumin seeds. chef recommends kerala parotta or basmati rice

Rinse the split yellow lentils thoroughly under running water. Soak them in water for 30 minutes, then drain.

Prepare 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.

Cook the Lentils

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.

Cook Spinach

Add the chopped tomato, turmeric powder, and salt. Cook for 5 minutes. Then add the chopped spinach and cook until wilted.

Add Tomato and Spinach

Once the lentils are cooked, add the spinach mixture to the pot with lentils. Mix well and simmer for an additional 5 minutes.

Combine with Lentils

In a small pan, heat the remaining tablespoon of oil. Add mustard seeds and cumin seeds. Let them crackle for a few seconds.

Prepare Tempering

Add the curry leaves and sauté for another 30 seconds. Pour this tempering over the dal and spinach mixture.

Add Curry Leaves

Serve the Deccan Dal and Spinach hot with Kerala Parotta or basmati rice.

deccan dal and spinach

Recipe information

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