Spinach Dal Recipe

Spinach is a nutritious leafy vegetable that comes in many varieties, and the list seems almost endless. You’re probably still discovering new ones yourself. Some of the names can overlap, but the most common types include:

Regular Green Spinach
The everyday spinach with tender leaves.

 

Curly Spinach

Crinkly, textured leaves

Baby Spinach

Small and delicate, ideal for quick cooking

 

Red/Purple Stem Spinach

Thick stems, slightly firmer leaves

 

Amaranth Leaves

Also called Chinese spinach or red spinach; tender and earthy, cooks like regular spinach.

 

Some types are often referred to as Malabar spinach, and the red/purple stem variety used in this recipe (SPINACH CHEESE RECIPE) falls into that group. While there are many ways to prepare this vegetarian dish, keeping it simple is often best. Spinach Dal, also known as Spinach Lentil, can be made as a stew, a curry, or even a stir-fry, the technique and water ratio determine the final texture.

 

Spinach Dal is not just a wholesome and comforting home-cooked meal, but also a versatile dish celebrated for its nutrition and simplicity. Creamy with coconut milk and buttery with ghee, scented with spices and a hint of spiciness from red chillies, it is the ultimate tasty food (SPINACH COCONUT MILK).

Ingredients

I bunch red Malabar spinach  - pluck leaves from stems, rinsed and sliced

5 sliced shallots

1 sliced tomato

¼ cup red/masoor lentil

5 garlic

Some water

(Add these ingredients into a pot, simmer and mash all together)

Other ingredients

1 tsp turmeric powder

½ cup thick coconut milk

Salt to taste

 

Ingredients for Tempering

1 ½ tbsp ghee

1 tsp black mustard seeds

1 sliced red chilli

Some curry leaves

Method

Into the simmering spinach mixture, add turmeric powder and salt.

Stir and pour in coconut milk.

Stir, and off the heat. 

In a pan, heat ghee and quickly temper mustard seeds, red chili and curry leaves.

Tip into spinach mixture and stir.