INGREDIENTS (240 ml cup used)
- Spinach – ¼ cup, finely chopped
- Masoor dal (split red lentil) – 2 tablespoon
- Ghee – ½ teaspoon
- Cumin seeds – ¼ teaspoon
- Asafoetida – a pinch
- Onions – 2 tablespoon, finely chopped
- Ginger-garlic paste – ¼ teaspoon
- Turmeric powder – a pinch
- Pepper powder – to taste
- Salt – to taste
- Soak the masoor dal in water for 15 minutes and drain it. In a pressure cooker take the masoor dal and add half cup of water, pressure cook it for three whistles. Allow the steam to escape before opening the lid. Keep aside.
- Heat the ghee in a deep non-stick pan and add the cumin seeds and asafoetida.
- When the seeds begin crackling, add the onions and ginger-garlic paste and stir until the onions are soft and pink. Sauté this mixture on a medium flame for 30 seconds.
- Add the spinach, turmeric powder, pepper powder (optional) and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Add the cooked dal, mash well with a potato masher and cook on medium flame for 2 minutes, while stirring occasionally.
- Serve with steamed rice or roti.
You can use toor / arhar dal in place of masoor dal. The ingredients and cooking method remains the same.
- Masoor dal is a rich source of protein essential for the overall growth and development of your baby. For vegetarian families, lentils are a good source of plant protein. 100 grams of Masoor dal provides 346 calories and is a great source of protein.