Preparation Time: 20 mins
Cooking Time: 20 mins
Total Time: 40 mins
Makes 3 servings
Ingredients
2 cups chopped spinach (palak)
1/2 cup toovar (arhar) dal
1 tsp finely chopped ginger (adrak)
1 tsp finely chopped green chillies
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
2 tbsp chopped coriander (dhania)
salt to taste
For The Tempering
3 bayleaves (tejpatta)
3 cloves (laung / lavang)
3 whole dry kashmiri red chillies
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1 tsp oil
Also Read: Amazing Health Benefits of Pickles
Method
- Clean, wash and soak the toovar dal for 15 to 20 minutes. Drain and keep aside.
- Combine the soaked toovar dal, ginger, green chillies, turmeric powder, salt and 3 cups of water and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid.
- For the tempering, heat the oil in a pan. Add the bay leaves, cloves, red chillies, cumin seeds and asafoetida.
- When the cumin seeds crackle, add the spinach and sauté for 2 minutes.
- Add the cooked dal, chilli powder and coriander and simmer for 5 minutes.
- Serve hot.
Nutrition Value
| Value per serving | % Daily Values | |
| Energy | 119 cal | 6% |
| Protein | 7.1 g | 13% |
| Carbohydrates | 17.2 g | 6% |
| Fiber | 3.7 g | 15% |
| Fat | 2.5 g | 4% |
| Cholesterol | 0 mg | 0% |
| VITAMINS | ||
| Vitamin A | 2719 mcg | 57% |
| Vitamin B1 (Thiamine) | 0.1 mg | 10% |
| Vitamin B2 (Riboflavin) | 0.2 mg | 18% |
| Vitamin B3 (Niacin) | 1 mg | 8% |
| Vitamin C | 15.4 mg | 38% |
| Vitamin E | 1 mg | 7% |
| Folic Acid (Vitamin B9) | 85.2 mcg | 43% |
| MINERALS | ||
| Calcium | 68.5 mg | 11% |
| Iron | 2 mg | 10% |
| Magnesium | 54.1 mg | 15% |
| Phosphorus | 94 mg | 16% |
| Sodium | 35.7 mg | 2% |
| Potassium | 400.3 mg | 9% |
| Zinc | 0.4 mg | 4% |
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
