• 4servings
  • 25minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B2, C, E, P
MineralsNatrium, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Ingredient Name Unit Quantity

  2. asafoetida

  3. tsp 1/2 chopped coriander leaves

  4. to taste dry red chilies crushed

  5. oz 4 garlic

  6. clove

  7. 5 oil

  8. tbsp 1 onion

  9. number

  10. 1 peanuts

  11. tsp 2-3 salt & sugar

  12. to taste spinach washed & chopped

  13. bunch 1/2 toor dal

  14. cup 1 turmeric powder

  15. tsp 2

Instructions Jump to Ingredients ↑

  1. Wash dal. Wash spinach leaves in salt water. Chop them. Mix together dal, spinach leaves, 1 tsp oil, turmeric powder and enough water. Boil them till soft.

  2. Mash dal and spinach. Keep aside.

  3. Chop onion. Crush garlic cloves. Wash peanuts.

  4. Heat a pan. Put 1 tbsp oil into it. Once the oil is hot, add mustard seeds. When mustard seeds crackle, add asafoetida, red chilies and garlic cloves. Add peanuts and fry. Add chopped onions and fry them till translucent.

  5. Pour dal and spinach mixture into the pan. Add water for desired thickness. Bring it to a boil.

  6. Add salt, sugar and simmer for 10 minutes.

  7. Garnish with coriander leaves while serving.

  8. Serve hot with chapati or rice.


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