Daal Hariyali, Lentil with spinach
Pigeon pea cooked with spinach and basic spices
Servings: 4 people
Calories: 179kcal
Ingredients
- 3/4 cup Pigeon Pea / Tuvar / Arhar ki daal
- 200 gm Spinach /palak
- 2 Green chilies/Hari Mirch
- 1 tsp Ginger / Adrak grated
- 2 tsp Lemon Juice / Nimbu Ka Ras
- 1.5 tbsp Fresh Cream optional
- 2 tsp Clarified Butter / Desi Ghee
- 1 tsp Salt / Namak
- 1/3 tsp Turmeric Powder / Haldi Powder
Tempering / tadka
- 2 tsp Clarified Butter / Desi Ghee
- 1/2 tsp Cumin Seeds / Sabut Jeera
- 2 Green Cardamom / Hari Elaichi
- 2 Cloves / Lavang
- 1/3 inch Cinnamon /daalchini
- 2 dried whole red chilies
Instructions
- Trim and remove the thick steams of spinach and wash the leaves well
- Wash and soak tuvar/arhar daal(lentil) in water for 1/2 hour.
- Pressure cook lentil with 1.5 cup water for 3 whistles or till done, then mash gently with a whisk.
- Boil 1.5 glass water in a pan ,add 1/2 tsp sugar ,when water start boiling add in the spinach and cook for a minute,or till leaves start wilting.
- Drain and then refresh spinach in cold water,take out 1/3 leaves seperately and chop them and grind the rest with green chilies.
- Heat ghee (clarified butter) in a pan ,add cumin seeds,cardamom (slightly crush to open the mouth) ,cloves ,cinnamon and 2 whole red chilies.
- When cumin start crackling add grated ginger and chopped spinach ,saute for a while .
- Now add boiled and mashed lentil, spinach puree and 1.5 to 2 cup water(according to the thickness you need).
- Add salt,1/4 tsp turmeric and cook for approx. 3 minutes on medium flame.
- Now add cream and simmer for 2-3 minutes.
- Add lemon juice and butter and serve hot.
- Serving suggestions-best served with boiled rice or with any Indian bread
Nutrition
Calories: 179kcal | Carbohydrates: 22g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 722mg | Potassium: 333mg | Fiber: 7g | Sugar: 2g | Vitamin A: 4842IU | Vitamin C: 28mg | Calcium: 78mg | Iron: 3mg