Whenever I make dhal, be it North Indian style tadka or South Indian style Kadaiyal I do add garlic. But on thursdays or if I am making dhal for dhal parata, I go with this kind of simple dhal, without onion and garlic and without garam masala.
Its a comfort food which goes well with rice and roti and with the left over dhal, you can also make paratas. Also this is a light dhal as it is made with moong dhal and loaded with spinach. You can have this dhal during postpartum too by replacing the red chillies with pepper.
Here is the recipe:
- Moong dhal – 1/2 cup
- Soak the dhal for about 30 mts
- Ripe Tomatoes – 3
- Spinach – 1 bunch
- Oil – 2 tsps
- Cumin seeds/Jeera – 2 tbsps
- Hing – 2 tsp
- Dried Red chilly – 3
- Cilantro – fine chopped 1 tsp
- Salt – 2 tsps
- Turmeric powder – 1/2 tsp
- Cilantro – 1 tbsp
- Clean the spinach and chop them.
- Pressure cook the moong dhal along with tomatoes by adding a pinch of salt and turmeric and set aside.
- Heat the kadai and add oil.
- Once the oil is hot, add cumin seeds, hing and dried red chillies broken into pieces.
- As they start to splutter, add the chopped spinach, salt and turmeric powder.
- Cook till they become soft. (It will take up to 4-5 minutes)
- Mash the dhal and tomato mixture.
- Now add the mashed dhal.
- Let it boil well for 3-4 minutes.
- Add the chopped cilantro and serve hot with rice or roti.
Submitting this post for Blogging Marathon #46 – A 3 day marathon for 4 weeks
Blogging Marathon page for the other Blogging marathoner doing BM#46