These days Devansh has chapatis for lunch. Like all toddlers, he prefers to eat his chapatis soft—soaked in slightly watery sabzis or daal. Today I thought let me try giving him some daal cooked along with vegetables. As I was browsing the Internet for such recipes, I came across this interesting masoor daal and spinach recipe by Tarla Dalal. I modified it slightly to make it less spicy. Also, I wanted to add some carrots to this dish. So in addition to spinach, I used my mixture of mashed vegetables which is always ready with me ;-). Luckily, Devansh liked this combination of masoor daal and spinach. Hope you enjoy this spinach masoor dal recipe.
Recipe of Spinach Masoor Daal With Vegetables
- 4 tbsp masoor daal red lentils
- 2 tbsp pureed or finely chopped spinach
- 2 tbsp mashed vegetables
- Half medium-sized onion chopped
- 1 tsp ginger-garlic paste
- 1 tsp cumin seeds
- ½ tsp amchur dried mango powder
- Pinch of haldi turmeric powder
- 1/5 th tsp red chili powder
- 1 tsp oil
- Salt to taste
- Add one cup of water to thoroughly washed masoor daal.
- Cook in a pressure cooker for 5 minutes (4-5 whistles).
- Heat a pan and add oil.
- Add cumin seeds, and when the cumin seeds splutter add chopped onion.
- Sauté the onion for about a minute and then add ginger-garlic paste.
- Sauté the onions and ginger-garlic paste for another minute and then add pureed spinach and mashed vegetables. (Make sure that the spinach is cooked for at least 5 minutes before it is pureed or chopped else your child may find it difficult to digest.)
- Stir once and then add haldi, chili powder, and amchur powder.
- Allow the vegetables to cook for 5 minutes and then add cooked masoor daal.
- Add salt and allow it to cook for 2-3 minutes before turning off heat.
- Serve with hot chapatis.