International Vegetarian Union (IVU)
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Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Beans, Pulses, Legumes, Dals
Contributed by Vegetarians and Vegans from around the world

Spinach Dal Andra Pradesh Style

Serving Size: 1

  • 2/3c Masoor dal (red lentils)
  • 1/4ts Turmeric
  • 1/8ts Asafetida
  • 1 Saute medium of choice [sks]
  • 2 Dried red chilies, chopped
  • 1/2ts Black mustard seeds
  • 1/2ts Cumin seeds
  • 2/3c Chopped red onion
  • 8 Cloves garlic, cut Into_1/4"_slivers
  • 6 Green chilies, halved & Seeded
  • 1 lg Tomato, cut into 16 wedges
  • 2 c Spinach, packed & trimmed
  • 1 Salt to taste
  • 2 tb Cilantro
  • 1/8 ts Nutmeg
Wash the dal. In a large non-stick saucepan add the dal, turmeric, asafetida, and 2 cups water. Bring to a boil, stirring often. Reducethe heat to low and simmer, partially covered for 20-25 minutes,until the dal is cooked to a thick puree. Stir occasionally toprevent sticking.

Remove from heat. Heat saute medium in a non-stick skillet or wok. Add dried red chilies and stir until they turn light brown. Add mustard seeds, stir until they crackle. Add cumin. Stir.

Add onions, saute until translucent, 1-2 minutes. Add garlic and green chilies and stir until onion turns light brown, 2-3 minutes. Add tomato, stir until the skin curls. Add dal and 1-1/2 cups water. Stir, boil and cook for 4-5 minutes until it is a medium soupy consistency. Add spinach, cook for 2 minutes, stirring. Add salt, sprinkle with cilantro and nutmeg.

Source: My father, an excellent cook, is from Punjab. This is his mother's recipe for spinach. Very Simple.