Stove Top

Dhal and Spinach


2 bunches (about 4 cups) spinach, washed and chopped
1 cup moong dhal (lentils), soaked
1/2 tsp turmeric powder
2 tsp masala powder
Lemon juice (optional)

For tempering:
1 tsp mustard seeds
2 dried red chillies
1/2 tsp cumin seeds
3-4 cloves garlic, sliced
1/2 tsp asafoetida powder

Boil the dhal until soft. Then mash it lightly.

In a separate pan, saute the spinach. Mix this with the boiled dhal. Leave it like this or optionally blend it a little with a hand blender.

Temper the other ingredients and mix them with the spinach and dhal.

Optionally stir in some lemon juice and serve.


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