Spinach Dhal

This recipe is a yummy delicious Indian dish I have made today.

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Spinach Dhal Save
Spinach Dhal

This recipe is a yummy delicious Indian dish I have made today.

  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 4
  • Carbohydrate 0 g
  • Cholesterol 0 mg
  • Fat 0 g
  • Fiber 0 g
  • Protein 0 g
  • Saturated Fat 0 g
  • Serving Size 1 1 Serving (3g)
  • Sodium 145.3425 mg
  • Sugar 0 g
  • Trans Fat 0 g
  • Calories 0 calories

Step-by-step

  • Soak dhal overnight.
  • set in pressure cooker for 30-40 min at mid -high flame with 3 cups of water and 3 garlic pods.
  • Separate in a large put oil and a spoon of ghee if you have. When oil is hot add 1 tsp ginger, 3 garlic pods cut up , 1 onion cut and stir untill soft.
  • Add turmeric,garam masala,coriander powder on top of all these ingredients,
  • then 1 handful crushed little plum tomatoes stirring and let it soften up untill soft paste
  • Pour already soft dhall from pressure cooker into the mixture.
  • Mix it up untill everything looks and taste accordingly .
  • You can also add spinach on top .
  • Let is simmer slowly.
  • Salt to taste.
  • separate mustard seeds , cumin and few curry leaves in oil until crackle, then pour it on top of the dhal.
  • Bon apetit.

Adding whole spices directly to cold oil fails to extract their fat-soluble compounds properly. Proper extraction requires heating mustard seeds and curry leaves until they crackle violently, releasing volatile aromatic molecules into the fat before blending into the lentils. Ground spices like turmeric, coriander, and garam masala burn easily in bare fat, so introduce them over moderate heat immediately after softening the aromatics.

  • Soak lentils overnight in cold water to rehydrate the seed coat evenly, which reduces pressure cooking time down to 30 to 40 minutes at medium-high heat.
  • Stir diced plum tomatoes into the cooked aromatics and cook until they break down into a dense paste, utilizing their natural acid to balance the rich lentils.
  • Fold fresh spinach into the simmering mixture during the final five minutes to retain its vibrant green color without overcooking the leaves into a dull grey.

Precise tempering transforms basic pantry staples into a complex, aromatic dish. Mastering these timing details yields consistent results.