Monday is a Veg day, so made this simple yet delicious garlicky spinach Dal tadka.
It's simple yet delicious and comforting, very easy to cook lentil yellow dish for any day. I used Toor dal or Split pigeon peas and Moong dal or split and skinned green gram for this recipe. I love this lentil dish as it packs the nutrition of lentils and spinach in a single bowl. Dal is high in protein and extremely beneficial for health. Also, spinach is a superfood. It is loaded with tons of nutrients. It is good for skin, hair, and bone health. They also give us protein, iron, different vitamins, and minerals.
Spinach Leaves - 1 Bunch
Yellow split Pigeon peas or Toor Dal (Yellow Lentil) - 1/2 cup
Split and skinned green gram, or yellow lentils, or Moong Dal 1/4 cup
1/2 cup chopped onion
1 cup chopped Tomato
2 chopped green chillis
4 clove garlic chopped(big ones)
1 tablespoon Tamarind pest (store-bought)
1 teaspoon salt or according to your taste
1/2 Tsp Turmeric Powder
1/2 teaspoon Chilli Powder
2 tablespoon of heavy cream
2 tablespoons Ghee or Oil
1teaspoon Mustard Seeds
1 teaspoon Cumin Seeds
2 Dry Red Chillis
3 big cloves of Garlic chopped
pinch of Asafoetida Powder /Hing
Chop the spinach leaves and keep them aside.
In a cooker, add toor dal and moong dal, water, tomato, green chili, garlic, tamarind, salt, turmeric powder, and chili powder.
Add the spinach leaves.
Give it a quick stir and close the lid and cook for 2 whistles.
After 2 whistles, turn off the heat and keep the cooker aside.
Put a frying pan on medium heat, add ghee.
When ghee is hot enough, add asafoetida powder, mustard seeds, cumin seeds, dry red chilis, garlic, curry leaves.
When the mustard seeds crackle, add the tempered ingredients to the boiled spinach dal.
Mix well and garnish with heavy cream.
Serve hot with rice or roti.