Spinach Dal

Spinach dal gravy 3


  • Spinach – 1 bunch, rinsed and drained
  • Toor dal – 1/2 cup
  • Tomato – half a tomato chopped
  • Garlic – 2 big or 4 small cloves, minced
  • Salt – to taste
  • Hing/ Asafoetida – 8 pinches
  • Cilantro – for garnishing
  • For Seasoning:
    • Oil/ Ghee – for seasoning
    • Mustard seeds – 1/8 tsp
    • Curry leaves – 6 leaves
    • Serrano pepper – 1, slight lengthwise


    • Pressure cook toor dal, tomato, garlic and spinach together with water, salt and hing for 4 whistles.

Spinach dal gravy

Spinach dal gravy 1

    • Mash the spinach-dal mixture.

Spinach dal gravy 2

    • Add water as required to dilute the dal. If you are going to add more water, let the spinach dal mixture boil for 2 minutes.
    • Prepare the seasoning by heating ghee/oil in a small pan.
    • Add mustard seeds and wait till it splutters.
    • Add curry leaves and serrano pepper.
    • Turn off the heat and add the seasoning to the dal.

Spinach dal gravy 3

  • Garnish with cilatro and mix well.
  • Enjoy with a steaming bowl of rice.

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