A simple yet impressive sambar recipe made using eggs, yellow lentils, vegetables and Tam...

Gongura pappu is one of the delicious pappu recipes from Andhra cuisine. This simple to ...

Brinjal masala dal, Vankaya pappu kura. This is a tasty Indian recipe. Which goes crazy w...

Qubooli Biryani is an awesome and exotic dish prepared delicately with fragrant basmati r...

This tasty south indian style recipe with veggies, lentils with coconut and spices make ...

Cluster beans moong dal curry is a delicious Indian recipe served as a side dish. Beans m...

Spinach Dal Curry Recipe, How To Make Spinach Dal Curry Recipe

Name: Spinach dal curry
Prep time: 5 min
Cook time: 20 min
Total time: 20 min
Yield: 8

How to makeSpinach dal curry?How to cookSpinach dal curry?Learn the recipeSpinach dal curryby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Spinach dal curry

(131 ratings)

0 reviews so far

Prep time
5 mins

Cook time
20 mins

Total time
25 mins

Author : Vahchef
Main Ingredient : Spinach

Servings : 8 persons
Published date : November 24, 2016

Ingredients used in Spinach dal curry
• Spinach washed & chopped - 1/2 bunch.
• Toor dal - 1 cup.
• Peanuts - 2-3 teaspoons.
• Dry red chilies crushed - 4 oz.
• Onion - 1 numbers.
• Garlic - 5 clove.
• Chopped coriander leaves - to taste.
• Turmeric powder - 2 teaspoons.
• Asafoetida - 1/2 teaspoons.
• Salt & sugar - to taste.
• Oil - 1 tablespoons.
Method:
Wash dal. Wash spinach leaves in salt water. Chop them. Mix together dal, spinach leaves, 1 tsp oil, turmeric powder and enough water. Boil them till soft. Mash dal and spinach. Keep aside. Chop onion. Crush garlic cloves. Wash peanuts. Heat a pan. Put 1 tbsp oil into it. Once the oil is hot, add mustard seeds. When mustard seeds crackle, add asafoetida, red chilies and garlic cloves. Add peanuts and fry. Add chopped onions and fry them till translucent. Pour dal and spinach mixture into the pan. Add water for desired thickness. Bring it to a boil. Add salt, sugar and simmer for 10 minutes. Garnish with coriander leaves while serving. Serve hot with chapati or rice.