Creamy yellow lentils (toor & moong dal) cooked with tender baby spinach and finished with an aromatic ghee and cumin garlic tadka.
Ingredients
1 cup yellow split lentils (moong or toor dal, rinsed)
3 cups fresh baby spinach (chopped)
2 tbsp ghee or mustard oil
1 tsp cumin seeds & 4 garlic cloves (sliced)
2 whole dried red chilies
1/2 tsp turmeric powder & salt
Instructions
Simmer rinsed lentils with water, turmeric, and salt for 20 minutes until creamy and tender.
Stir chopped spinach into the hot dal and cook for 5 minutes until wilted.
In a small tadka pan, heat ghee until hot; sizzle cumin seeds, sliced garlic, and dried red chilies until golden.
Pour bubbling tadka temper immediately over dal; cover with lid for 2 minutes to trap aromas.
Stir and serve over basmati rice.
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👨🍳 Cooking Instructions
Simmer rinsed lentils with water, turmeric, and salt for 20 minutes until creamy and tender.
Stir chopped spinach into the hot dal and cook for 5 minutes until wilted.
In a small tadka pan, heat ghee until hot; sizzle cumin seeds, sliced garlic, and dried red chilies until golden.
Pour bubbling tadka temper immediately over dal; cover with lid for 2 minutes to trap aromas.
