//]]> Recipe of Perfect Spinach Dal Curry | Make Your Favorite Restaurant Dishes At Home!

27/12/2020 16:01

Recipe of Perfect Spinach Dal Curry

by Jean McLaughlin

Spinach Dal Curry
Spinach Dal Curry

Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make a special dish, spinach dal curry. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Spinach Dal Curry is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Spinach Dal Curry is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can have spinach dal curry using 15 ingredients and 5 steps. Here is how you can achieve it.

 

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The ingredients needed to make Spinach Dal Curry:
  1. Make ready 1 cup Split Yellow Gram Dal (Moongh Dal)
  2. Prepare 1 bunch Spinach
  3. Make ready 1 Tomato
  4. Make ready 1 Onion
  5. Prepare 2 Green Chillies
  6. Get 1/2 cup Grated Coconut
  7. Get 1/4 tsp Cumin Powder
  8. Make ready 1/4 tsp Turmeric Powder
  9. Get 1 clove Garlic
  10. Make ready 1 tbsp Vegetable Oil
  11. Get 1/2 tsp Mustard Seeds
  12. Make ready 4 Small Shallots
  13. Take 1 Dried Red Chilly
  14. Prepare Salt
  15. Take Hot Water


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Instructions to make Spinach Dal Curry:
  1. Wash the split yellow gram dal two-three times. Pour some hot water into it & cook well.
  2. Chop the spinach, tomato, onion & green chillies. Add it to the cooked dal. Sprinkle some salt for taste.
  3. While it's cooking, add water & grind the coconut, cumin powder, garlic & turmeric powder finely.
  4. When the spinach, tomatoes & onions are cooked, add this ground mixture to the dal. Mix & boil till the raw taste is gone.
  5. Heat some oil. Put the mustard seeds into it. After a minute, add chopped shallots & dried red chilli into it. Saute till brown. Add it to the dal. Stir.

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