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MALABAR SPINACH DAL RECIPE

MALABAR SPINACH DAL RECIPE

Malabar spinach is loaded with all essential vitamins to fortify heart and bone health. It has more Vitamin C than English spinach which can help to fight free radicals and decrease the risk of several types of cancers. Vitamin A promotes vision health and reduces the risk of eye-related disorders.

INGREDIENTS

  • Moong dal + masoor dal – ½ cup [soaked for 30 mins or more in hot water ]
  • Malabar Spinach finely chopped – 3 OR 4 cup
  • Kasori methi – 1 tbsp [ optional ]
  • Finely chopped onion – 1
  • Finely chopped green chilli – 1
  • Ginger garlic paste – 1 tsp
  • Finely chopped tomato OR tomato puree – 1 big
  • Chilli pwdr – 1 tsp or as per taste
  • Turmeric pwdr – ¼ tsp
  • Coriander pwdr – 2 tsp
  • Jeera – 1 tsp
  • Oil + ghee – 1 tbsp
  • Salt as per taste
  • jaggery – 1 tsp [ optional ]
  • Water – 1 ½  cup or as needed

PREPARATION

Clean and discard the stem of the Malabar spinach . Wash and rinse it in 3 waters till impurities [soil ] are removed. Drain the excess water and chop it finely.

METHOD

Heat oil + ghee in a pan , add jeera and let it splutter.

Add finely chopped onion and fry till translucent.

Add ginger garlic paste and stir fry till raw smell leaves .

Add tomatoes + salt and cook till they become soft and oil separates.

Add chilli pwdr + coriander pwdr + turmeric pwdr + salt and fry till raw smell leaves.

Add the kasoori methi and give a mix .

Add the soaked dal ,mix well and stir fry for 1 min .

Add 1 1/2 cup or as needed water and mix well .

Cover and cook for 6 to 7 mins .

Now add the chopped palak and mix well.

Cover it and cook for 2 mins ,so that the palak  shrinks and leaves water .

Adjust salt as needed + jaggery and give a mix .

Open and cook on medium flame till the dal becomes soft [ not mushy ,it has to be whole ] and the gravy becomes of semi thickness consistency ..

Mix well and off the flame .

Serve hot as side dish for chapatti or rice.

NOTES

  1. Give twist by adding 1 tsp of sambar pwdr or kitchen king masala for more flavour.
  2. quantity of water depends on the quality of dal and soaking time .
  3. Don’t chop the palak roughly , but chop it finely .

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