Servings: 8 servings
Calories: 186kcal
Ingredients
Dal
- 1.5 cups Red lentils masoor dal
- 1 Tablespoon Ginger paste
- 1 teaspoon Red chili powder
- 1 teaspoon Salt
- 1/2 teaspoon Turmeric powder
- 5 cups Water
Tadka
- 3 Tablespoons Oil
- 1 teaspoon Cumin seeds
- 4 cloves Garlic Chopped
- 4 each Peppers
- 1 cup Onion Finely diced
- 1 cup Tomato Finely diced
Finish
- 4 oz Spinach Fresh
Instructions
Cook the lentils
- Inspect and wash the lentils.1.5 cups Red lentils
- To a pot add the washed lentil and all of the dal ingredients (red lentils, ginger paste, red chili powder, salt, turmeric powder, and water). Bring to a simmer.
- Cook until the lentils are tender (about 20 minutes).
- Use a whisk to break up some of the lentils.
While the lentils are simmering prepare the tadka.
- To a pan on medium heat add oil. When the oil is starting to get hot add the cumin seeds so that they pop.
- After the cumin seeds start crackling add the garlic, chili peppers, and chopped onion.
- Sauté until the onion starts to change color. Add the chopped tomato and cook until the tomatoes are mushy and have changed color.
- Set aside until ready to use.
Finish
- Add the spinach to the dish and stir it in. Cook for two minutes.
- Add the tadka to the dish and mix. The dish is now ready to serve.
Nutrition
Calories: 186kcal | Carbohydrates: 24g | Protein: 10g | Fat: 6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 318mg | Potassium: 494mg | Fiber: 11g | Sugar: 2g | Vitamin A: 1577IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 3mg
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