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–+ servings

TOMATO TADKA DAAL WITH CHOPPED SPINACH

Meera
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Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Soaking 30 minutes
Course Main Course
Cuisine Indian
Servings 3 -4

Ingredients
  

  • 1 cup yellow skinned Moong
  • 4 fresh Roma tomatoes, about 3 cups chopped other variety of fresh tomatoes will also work
  • 3-4 cloves garlic, chopped
  • 1 fat inch ginger, chopped
  • 1 tsp cumin seeds
  • 1-2 green chillies (Thai/jalapeño/ serrano, sliced into rough pieces use to your heat tolerance or leave it out
  • ½ tsp ground turmeric
  • ¼ tsp asafetida
  • 1 sprig curry leaves optional
  • 1½ tbsp ghee or any neutral oil
  • ¾ tsp sea salt or as needed
  • 1 tsp dried fenugreek leaves optional
  • 2-3 cups chopped fresh spinach

Instructions
 

  • Wash the moong dal 2-3 times until the water runs clear. Soak for 20-30 minutes. See notes.
  • To a large pot add the soaked moong, ½ the salt and turmeric along-with 3 cups of water and place it on high heat until it comes to a rolling boil. See Notes for other cooking options.( If you are using a pressure cooker place it on medium.)
  • Once water starts to boil turn down the heat to medium low, cover with a lid and let it cook until the lentils are soft, about 15 minutes.
  • While the moong dal cooks make the tempering/ tadka. Heat oil/ghee in a medium sized saucepan, once warmed add cumin seeds. Once the seeds begin to sizzle and pop add the garlic, ginger, asafetida and curry leaves if using. Stir and allow to cook for a minute, be careful as it burns very quickly.
  • Add the green chillies if using and the chopped tomatoes and remaining salt. Stir and leave it to simmer on medium heat for 4-5 minutes. The moisture of the tomatoes should have reduced and the oil starts to separate from the tomatoes. At this point transfer the tempering to the cooked moong dal. Stir well and bring it back to a simmer. Stir in the dried fenugreek leaves if using.
  • Take it off the heat off. Stir in the chopped spinach, cover and allow the spinach to cook in the residual heat of the steaming dal. Enjoy!!

Notes

The time for this recipe is based on the soaking and cooking the dal stove top method. Alternatively, you could cook the dal in fraction of the time using a pressure cooker or instapot. Refer the user manual for cooking time. 
If you prefer the dal to be milder skip the green chillies or use ¼-1/2 teaspoon ground cayenne. 
Keyword Dal, lentils, spinach
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