Spinach dal, andrah pradesh style

1 servings

Ingredients

Quantity Ingredient
⅔ cup Masoor dal (red lentils)
¼ teaspoon Turmeric
⅛ teaspoon Asafetida
1 each Saute medium of choice
[sks]
2 Dried red chilies, chopped
½ teaspoon Black mustard seeds
½ teaspoon Cumin seeds
⅔ cup Chopped red onion
8 Cloves garlic, cut
Into_1/4\"_slivers
6 Green chilies, halved &
Seeded
1 large Tomato, cut into 16 wedges
2 cups Spinach, packed & trimmed
1 each Salt to taste
2 tablespoons Cilantro
⅛ teaspoon Nutmeg

Directions

Wash the dal. In a large non-stick saucepan add the dal, turmeric, asafetida, and 2 cups water. Bring to a boil, stirring often.

Reduce the heat to low and simmer, partially covered for 20-25 minutes, until the dal is cooked to a thick puree. Stir occasionally to prevent 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 1-½ 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 spinich. Very Simple.

Posted by Sopchak to AOL.

From the recipe files of Sue Smith, SueSmith9@.... Formatted using 1⅘á

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