Black lentils with spinach

  • Yield : 2-4 plates
  • Servings : 2-4 people
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 50m

Black lentils with spinach
A black dal with a unique texture and taste brought on by adding shredded spinach and spices. Works very well with plain rice.


Step 1

Wash dal and soak in water for 30 minutes. Drain dal and put in a pan with 3 cups of water, asafoetida powder, green chillies, ginger and salt. Cover and cook over medium heat, stirring occasionally, till dal is thoroughly cooked and slightly mushy.

Step 2

Stem cook the spinach and finely chop it after squeezing the water out of it. Mix with the dal and cook for 5 minutes. Add more water if required.

Step 3

Melt butter over medium heat ina frying pan. Add all the tempering spices and once they crackle add the curry leaves and garlic. Saute till they soften and change color. Pour the tempering over the dal and cover immediately. Stir and serve hot with roti or steamed rice.

My Notes
1. You can dress the rice with freshly grated coconut or coriander leaves

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