Toor dal and spinach – no onions but lots of roasted garlic makes this dal unique. You may already know, spinach and garlic make a great combination. In this recipe, garlic is finely chopped and roasted to gold color. Cooking in this manner completely changes the character of the garlic. The garlicy smell disappears and what standouts is the mellow sweet and cashew nut like taste, giving the spinach dal a flavorful boost.
Preparation is 3-step process. (1) Cook toor dal until it falls apart (2) saute garlic and spinach (3) mix cooked toor dal and spinach-garlic. Add seasoning and simmer the whole combination for few minutes.
Recipe:
Pressure-Cook:
½ cup of toor dal and half teaspoon of turmeric in 1 cup of water
Cook the dal until it falls apart
Mash the dal to smooth paste using a wood masher and keep it aside
Meanwhile Prep Work:
1 bunch of spinach – cut into small pieces
1 small whole bulb of garlic – peel and chop garlic into small pieces
4 dried red chillies – cut them into small pieces
Soak marble-sized tamarind in half-cup of water for juice
Do the Tadka:
Heat a tablespoon of peanut oil in a big saucepan. Add and toast:
Dried red chilli pieces
Few pieces of curry leaves
One teaspoon of each – cumin and mustard seeds
Saute:
Stir in garlic. Saute to until golden. Take care not to burn.
Add the finely chopped spinach and saute until the leaves wilt and come together
Stir in and Simmer:
Stir in smoothly mashed toor dal to this sauteed spinach-garlic mixture
Add a tablespoon of tamarind juice, also half teaspoon each of – chilli powder and salt or to taste.
Stir to combine. If the dal is too tight, add about half cup of water.
Mix; close the lid and simmer for about 15 minutes on low heat.
Serve hot with ghee and rice for a great satisfying meal.
Pickle, Rice, Spinach-Garlic Dal and Ghee – Meal Today
Recipe Source: Amma, Nandyala
