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  • Writer's pictureBenwen Lopez

Spinach Masoor Bhaji

Collect it:

· 1 big bunch of spinach

· 1 cup whole masoor dal

· 1 tbsp ghee / oil

· 1/2 tsp cumin / jeera

· 1 tsp garlic ginger paste

· 1 green chillie

· 2 onions, finely chopped

· 1/2 tsp turmeric powder

· 1 tsp chillie powder

· A pinch of hing/asafoetida

· A pinch of sugar

· 1/2 tsp amchur powder

· Salt to taste

Make it:

Wash, clean spinach, cut relatively fine and set aside

Pressure cook the masoor dal for 1 whistle and set aside.

In a vessel, heat ghee/oil. Add jeera/cumin, once it crackles add hing/asafoetida, ginger-garlic paste and green chillies.

Add chopped onions, sauté well. Next add turmeric, red chillie powder and finely chopped tomatoes. Mix and cook for 5 minutes. Add masoor dal and spinach to the mixture. Add a bit of water. Add Salt, amchur powder and pinch of sugar and stir it for 5/6 minutes. Check for salt. Adjust accordingly. The dal is now ready to serve.

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