Spinach Dal Tadka
What’s more comforting than dal and rice! This is the easiest 20-minute meal you can make. It’s full of protein, carbs, and iron.
Ingredients
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-1/2 Yellow Onion (diced)
-1 Red Vine Tomato (diced)
-3-4 Garlic Minced
-2 Dried Red Chili or fresh Serrano pepper
-1 cup Chana Dal (Split chickpeas)
-1 cup Masoor Dal (Split Red Lentils)
-2 Cups of Frozen Spinach
(I recommend using Moong Dal (Split Mung Beans) instead of Chana dal for shorter cooking time and thicker consistency.)
Spices
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-2 Tsp Cumin Seeds
-1/4 Tsp Turmeric
-1 Tbsp Red Chili Powder / Cayne
-1 Tsp Coriander Powder
-2 Tsp Salt (Adjust to taste)
Tempering Spices
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-This is very versatile, On Low heat use any neutral oil such as vegetable or avocado and slowly add your favorite ingredients such as garlic, cumin seeds, chili (chili flakes work really well) some chili powder.
Directions
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1. Finely dice onions, tomatoes, and mince garlic.
Use the Sauté option on your instant pot
- Sauté the onions until translucent with cumin seeds and 2 dried chilies, either using 1 Tbsp ghee or butter.
- Once the onions are translucent add in the tomatoes along with all the spices and mix until the tomatoes have a paste-like consistency. (Add more oil to prevent burning if necessary)
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- Toss in the washed dal and mix with the spices before adding water.
- Add 6 Cups of water, and mix thoroughly, making sure to scrape the bottom of the pot. (You can always add more afterward for thinner consistency)
Pressure Cook on HIGH for 20 Minutes. (If you are not using Chana Dal you only need 12 minutes)
- Mix in the spinach once the dal is cooked then temper your favorite spices for extra enhancement in flavor.
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- Squeeze some lime, Serve with white rice, and ENJOY!
#dal #indianfood #comfortfood #easymeals #easydinner
