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Spinach Dal Andrah Pradesh Style

Ingredients
 

2/3 cup masoor dal (red lentils)
1/4 tsp turmeric
1/8 tsp asafetida
1 saute medium of choice
1 [sks]
2 dried red chilies, chopped
1/2 tsp black mustard seeds
1/2 tsp cumin seeds
2/3 cup chopped red onion
8 cloves garlic, cut
1 into_1/4_slivers
6 green chilies, halved &
1 seeded
1 large tomato, cut into 16 wedges
2 cup spinach, packed & trimmed
1 salt to taste
2 tbsp cilantro
1/8 tsp nutmeg




 
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Preparation
 
Wash the dal. In a large non-stick saucepan add the dal, turmeric,
asafetida, and 2 cups water. Bring to a boil, stirring often. Reduce
the heat to low and simmer, partially covered for 20-25 minutes,
until the dal is cooked to a thick puree. Stir occasionally to
prevent sticking. Remove from heat.

Heat saute medium in a non-stick skillet or wok. Add dried red
chilies and stir until they turn light brown. Add mustard seeds, stir
until they crackle. Add cumin. Stir. Add onions, saute until
translucent, 1-2 minutes. Add garlic and green chilies and stir until
onion turns light brown, 2-3 minutes. Add tomato, stir until the
skin curls. Add dal and 1-1/2 cups water. Stir, boil and cook for
4-5 minutes until it is a medium soupy consistency. Add spinach,
cook for 2 minutes, stirring. Add salt, sprinkle with cilantro and
nutmeg.

Source: My father, an excellent cook, is from Punjab. This is his
mother s recipe for spinich. Very Simple.

Posted by Sopchak to AOL.

From the recipe files of Sue Smith, [email protected]. Formatted using
1.80á

 

 
Servings: 1

 

 

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