Dal Fry with Spinach
45 minutes
Indian/Indian Fusion
Serves: 4
Try our Toor Dal Fry with Spinach—a delicious combination of yellow lentils, fresh spinach, garlic, ginger and a blend of spices. Add a dash of lemon juice to the end for a zesty touch. Perfect with rice or Indian flatbread, it's an appetizing option for any mealtime.
Ingredients
1 cup Royal® Toor Dal, rinsed
3 cups water
2 tablespoons ghee or oil
1 teaspoon cumin seeds
1 onion, finely chopped
2 tomatoes, finely chopped
3 cloves garlic, minced
1-inch piece ginger, minced
1 green chili, finely chopped (optional, adjust to taste)
1 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon Indian red chili powder (adjust to taste)
Salt to taste
2 cups fresh spinach leaves, chopped
1 tablespoon lemon juice
Fresh coriander leaves for garnish
Preparation
- In an instant pot, combine the rinsed yellow lentils and water. Cook until the lentils are soft and mushy, for 12 minutes in an instant pot. Let it naturally release after. Set it aside.
- In a separate pan, heat ghee or oil over medium heat. Add cumin seeds and let them splutter.
- Add chopped onion to the pan and sauté until it becomes translucent, about 3-4 minutes.
- Stir in minced garlic, ginger and green chili (if using). Cook for another 2 minutes until fragrant.
- Add chopped tomatoes to the pan and cook until they become soft and pulpy, about 5-6 minutes.
- Once the tomatoes are cooked, add turmeric powder, coriander powder, red chili powder and salt to taste. Mix well and cook for another 2 minutes.
- Add the cooked lentils to the pan along with chopped spinach leaves. Stir well to combine.
- Simmer the dal for 5-7 minutes, allowing the flavors to meld together and the spinach to wilt.
- Adjust the consistency of the dal by adding more water if needed. Stir in lemon juice just before turning off the heat.
- Garnish with fresh coriander leaves before serving.
- Serve hot with steamed rice or roti.
