Nothing is more comforting than a bowl of dhal. Throw in some baby spinach, add basic spices and it makes it even more delicious. This dish can also be prepared with masoor dhal but I prefer moong dhal.
Moong dal (yellow lentils) – 1/2 cup
Baby spinach – 2 cups
Garlic cloves – 3
Coconut – 2 tbsp
Cumin seeds – 1tbsp
Red chilli – 2
Turmeric powder – 1 tsp
Salt to taste
- Boil moong dhal and 3 cloves of garlic in water (2 cups) with some salt and turmeric powder for about 20 minutes until the dhal gets cooked completely.Mash it up well.
- Add 2 cups of baby spinach to the boiled dhal and cook until the leaves wilt. Add a cup of tomatoes and cook for an additional 5 minutes.
- In the meantime grind coconut, cumin seeds and red chillies and make a nice paste. Add masala paste to the cooked dhal/spinach mixture.
- Temper with mustard seeds, urad dhal in ghee.