Malabar Spinach Dal

29 Apr

Malabar Spinach Dal.

Ceylon spinach / Malabar spinach is finely chopped and cooked in tempered oil till soft. Toor dal is pressure cooked and added to the ceylon spinach leaves mixture to finish the dal. Serve malabar spinach leaves dal with steamed rice and with a crispy papad.
Makes: around 4 Servings of Malabar Spinach Dal.


Amaranth Leaves / Ceylon Spinach 2 Cups Packed
Toor Dal 1 Cup
Tamarind 1 inch Piece
Green Chiles 2 -3
Turmeric Powder 1/4 tsp
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash toor dal under water and pressure cook in 2 cups of water for 3 whistles.
Alternatively, let the toor dal boil in enough water till it is completely cooked and soft.

Remove hard stems, thoroughly wash and roughly chop ceylon spinach leaves.
Soak tamarind a half a cup of water for sometime.
Remove stems, wash and slice the green chiles.

Heat oil in a small pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, chopped ceylon spinach leaves, tamarind water, turmeric powder and salt.
Cook covered on low flame till ceylon spinach leaves turn soft and cooked well.
Stir in cooked toor dal and boil the dal for another 5 minutes on low flame.
Adjust the consistency of the dal with water if required and boil for another minute.
Serve malabar spinach leaves dal with steamed rice and with a crispy papad.
Notes: Make sure ceylon spinach leaves are cooked well before adding the dal.

Suggestions: If ceylon spinach leaves are not cooked well, add more water if required and cook covered till done.
Variations: Check other recipes with malabar spinach here. Choose spinach tag in the page.
Other Names: Malabar Spinach Dal.

2 Responses to “Malabar Spinach Dal”

  1. Priya April 30, 2011 at 10:29 am #

    Thick dal looks wonderful.

  2. Sharitha Dsouza September 9, 2011 at 4:56 am #

    very healthy and tasty too…

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