Lentils and Spinach with Bombay East Indian Masala
Lentils or Daal/ Dal (as we Indians prefer to call it) is a staple of any Indian Kitchen. Best accompanied with fried fish or a good mango pickle, Dal never fails to satisfy. The most infamous tadka ( fried Masala) includes, but not restricted to, onions, tomatoes and green chilli followed by a coriander garnish.
Now, this Dal is a variation from the norm but manages to stay within the familiar EI spice parameters. Spinach adds to its nutritional value and it's just amazing (according to the wife). I would replace a Dal Makhani with this any day. You might even recognize the mix. So here goes....
Now, this Dal is a variation from the norm but manages to stay within the familiar EI spice parameters. Spinach adds to its nutritional value and it's just amazing (according to the wife). I would replace a Dal Makhani with this any day. You might even recognize the mix. So here goes....
Lentils and Spinach with Bombay East Indian Masala
Ingredients
1 cup Red Dal cleaned and soaked (Minimum 20mins to an hour)
1 large onion sliced
1 tbsp ginger- garlic paste
1 large tomato diced
1 tbsp East Indian bottle Masala
1 cup coconut milk
1 cup water
1 tbsp tamarind dissolved in water
Salt to taste
A handful or spinach leaves sliced or full (as per your preference)
Salt to taste
1-2 tbsp coconut oil
Method
1. Heat coconut oil in a pan. Fry the sliced onions in the oil until translucent.
2. Add ginger- garlic paste to the onions and sauté for a while (until raw flavors are gone)
3. Next toss in the diced tomatoes and cook until pulpy.
4. Add the bottle masala and fry the masala until the oil leaves the mix.
5. Now add the soaked Dal and the coconut milk.
6. Add a cup of water and allow the Dal to cook. You might need to add more water, based on your preferred consistency.
7. When the dal cooked, add the dissolved tamarind and salt to taste.
8. Add/ Stir in the Spinach leaves. Cook for 3 mins. Remove and serve on a bed of hot rice ...Enjoy!!
For more traditional East Indian recipes follow us on Facebook at The East Indian Kitchen Table
Ingredients
1 cup Red Dal cleaned and soaked (Minimum 20mins to an hour)
1 large onion sliced
1 tbsp ginger- garlic paste
1 large tomato diced
1 tbsp East Indian bottle Masala
1 cup coconut milk
1 cup water
1 tbsp tamarind dissolved in water
Salt to taste
A handful or spinach leaves sliced or full (as per your preference)
Salt to taste
1-2 tbsp coconut oil
Method
1. Heat coconut oil in a pan. Fry the sliced onions in the oil until translucent.
2. Add ginger- garlic paste to the onions and sauté for a while (until raw flavors are gone)
3. Next toss in the diced tomatoes and cook until pulpy.
4. Add the bottle masala and fry the masala until the oil leaves the mix.
5. Now add the soaked Dal and the coconut milk.
6. Add a cup of water and allow the Dal to cook. You might need to add more water, based on your preferred consistency.
7. When the dal cooked, add the dissolved tamarind and salt to taste.
8. Add/ Stir in the Spinach leaves. Cook for 3 mins. Remove and serve on a bed of hot rice ...Enjoy!!
For more traditional East Indian recipes follow us on Facebook at The East Indian Kitchen Table
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