Dals are an integral part of an Indian household and whether it is a south Indian Sambar or a plain dal from Punjab, every state, in fact every household has some type of dal preparation which is unique to themselves. I usually make dal at least twice or thrice a week and sometimes when I can’t think of something to make, I just throw something together, hoping what ends up is something edible. This dal was the result of one of those experimentations. I had some spinach which was starting to go bad and so decided to make this power packed protein and iron filled dal. The other good thing about this recipe is that it is a one pot recipe!
Spinach Dal Medley
1 cup chopped spinach
2 tbsp each of the following dals – toor dal, yellow moong dal, orange masoor dal and chana dal
1 tsp tamarind paste
1 tsp cumin seeds
1 onion, finely chopped
1 tsp ginger garlic paste
1 tsp red chilli powder
1 tsp garam masala powder
Salt to taste
1 tbsp ghee or oil
Wash the dals thoroughly and soak in hot water for 10 minutes. Wash the spinach thoroughly to remove all the dirt it may have.
In the pressure cooker, heat the ghee or oil and and when the fat warms up, add the cumin seeds and let the seeds pop.
After the cumin seeds pop, add in the ginger-garlic paste and stir for a couple of seconds. Now add the finely chopped onions and stir until the onions turn translucent.
Now add thechopped and washed spinach and let it wilt.
Then add the washed dals and stir for a bit. Add enough water and pressure cook for 3-4 whistles.
When the pressure reduces, open the cooker and put it on the gas again and stir well.
Add the tamarind paste, salt and red chilli powder as well as the garam masala powder and stir well and also check for seasoning.
Let the dal come to a nice rolling boil. If it is too thick for your liking, thin it as per your taste.
Serve hot over steamed rice with a stir fried vegetable of your choice. This also makes for a very tasty spinach lentil soup.