There is no Indian, worth his salt, in any part of the world who would ever say no to home-cooked dal with some rice and grandma’s achar. The authentic taste of lentils cooked in tomato-onion gravy and topped with garlic-chilly tadka is just the ideal comfort meal. There are countless recipes – from simple to detailed – to cook the protein-packed dal. A single or a combination of pulses can be used to make different types of dal for lunch or dinner. The aroma of dal with a tempering of ghee is simply delicious!
When your body feels low (down with fever due to minor illness) and wants to stick to simple meals – this one-pot dal with steamed rice is perfect for you. It contains a combo of proteins and carbs that’ll help you rise from your sick bed. There is no rocket science required for cooking this dal. So, do serve it when someone is ill as it will help in a speedier recovery. Or just plain craving some homemade comfort food!
I’ve personally grown up eating dal-rice and pickle with some chopped onions daily at dinner (a super comfort meal). So, I’m going to share my Indian dal recipe today that is prefect to relish at any time. This recipe is just too easy to cook with all the ingredients easily available in your kitchen. A non-cook can also easily master this finger-licking spinach mixed dal and be surprised by the minimal effort it takes to make!
- 1 cup spinach
- ¼ cup split moong dal
- ¼ cup tur dal
- ¼ cup channa dal
- ¼ cup black dal
- Salt to taste
- ½ cup onion and tomato, chopped
- 3 garlic, finely chopped
- ½ inch ginger, finely chopped
- 2 cloves (laung)
- 3 – 4 black pepper balls
- 4 green chillies
- 2 tbsp red chilly powder
- 2 tbsp coriander powder
- 1 tbsp cumin powder
- 1 tsp turmeric powder
- 1/3 cup coriander, chopped (garnish)
- 1 Kashmiri chilly
- 1 tbsp Cumin & mustard seeds
- 4 tbsp oil
- Keep the pressure cooker on a slow flame.
- Add oil, once it is hot stir in the mustard seeds, cumin, chopped garlic and ginger, cloves and pepper corn. Once you hear the sound of crackling – add in the chopped green chillies and Kashmiri chilly. (You can also add a pinch of asafoetida/ hing)
- Put in the chopped onions and cook for 2 minutes. Add tomatoes and cook until it’s soft and smudged.
- Add in chopped spinach and let it cook for 2 minutes. Sprinkle in a dash of salt.
- Mix all the dal/lentils and pour it in the cooker.
- Pour 2 1/2 cups of water. Make sure all the dal is submerged in the water. Or else it will burn.
- Adjust the salt. Add all the masalas like turmeric, cumin, coriander, red chilli.
- Mix well. Close the lid and allow it to whistle 4-5 times on a high flame.
- Let the cooker rest and cool down. Don’t try to open the cooker when it’s hot.
- Mix well, garnish the dal with chopped coriander and serve!
Do share your ways or tips to cook this quick and easy mix dal in comment below.