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Tomato Spinach Dal

14 May

Tomato Spinach Dal.

Masoor dal is boiled in a sauce pot along with chopped tomato. When the tomato is soft and dal is transparent, cooked spinach is added and is seasoned with spices. Serve tomato spinach dal with steamed rice or with roti.
Makes: around 4 Servings of Tomato Spinach Dal .


Spinach 1 1/2 Cups Packed
Tomato 1
Green Chiles 2
Turmeric Powder 1/4 tsp
Masoor Dal 1 Cup
Salt to Taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash and roughly chop spinach leaves.
Wash and finely chop the tomato.
Remove stems, wash and slice the green chiles.

Refresh masoor dal with water.
Bring to boil 2 1/2 cups of water, add masoor dal.
Boil till masoor dal just turns transparent, add chopped tomato, green chiles and turmeric powder.
Boil till tomato turns soft and season the dal with salt.

Heat oil in a pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add spinach leaves.
Fry till spinach wilts, remove from heat and add to the masoor dal pot.
Boil for around 5 minutes and remove from heat.
Serve tomato spinach dal with steamed rice or with roti.
Notes: Make sure to cook the spinach leaves well.

Suggestions: If dal is not cooked well, add water if required and cook till done.
Variations: You can also add spinach along with tomato and boil with the dal.
Other Names: Tomato Spinach Dal.