Red Lentils with spinach (masoor dal with spinach)

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1cup red lentils wash, soak in water for 20 min and rinse
1tsp turmeric powder
Salt – to taste
3cups water to cook daal
250gms spinach leaves, coarsely chopped
1tsp cumin seeds
1large onions, chopped
2tsp garlic paste
2tsp ginger paste
1tbsp fresh ginger, cut in slivers
11/2 can tomatoes
1tbsp tomato puree
3tbsp vegetable oil
1tsp coriander powder
11/2 tsp cumin powder
11/2 tsp Turmeric
1cup water
Juice of one lemon



Boil the dal with turmeric and salt until well cooked. If using a pressure cooker, put the drained dal along with 3 cups of water, turmeric and salt and cook till done, allow the cooker to cool and release pressure naturally.

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In a separate pan, heat the oil, add the chopped onions and sauté until golden brown.

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Now add the ginger and garlic pastes and cook for another 5 minutes

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Add the tomatoes and puree. Cover and cook, stirring occasionally till the tomatoes are mushy. Add the salt and spices, mix well. Add ½ cup water if you find the mix is too thick or sticking to the base of the pan.

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Add the chopped spinach, mix well, and cook for a further 10 min on low heat.

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Now add the cooked lentils the spinach and onion sauce and mix well.

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Finally, squeeze the lemon juice. Garnish with ginger slivers and serve

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