Urad Dal With Spinach, lightly spiced vegetable.
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Urad Dal With Spinach

Lightly spiced with green chillies and coriander, this unusual mix of urad dal and spinach carries a healthy dose of b-complex vitamins. For a truly fulfilling experience, eat with hot parathas.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Makes 2 servings

Ingredients

1/2 cup urad dal (split black lentils) , soaked for 1 hour and drained
1 cup finely chopped spinach (palak)
salt to taste
1/4 tsp turmeric powder (haldi)
1 tbsp oil
1/2 tsp caraway seeds (shahjeera)
1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes
2 tsp finely chopped green chillies
1/2 tsp chilli powder
2 tsp lemon juice

Method
1. Combine the urad dal with approx. 1 cup of water, salt and turmeric powder in a
deep non-stick kadhai, mix well and cook on a medium flame for 10 to 12 minutes,
till the dal is cooked and soft. Keep aside.
2. Heat the oil in a broad non-stick pan, add the caraway seeds and sauté on a
medium flame for a few seconds.
3. Add the onions and sauté on a medium flame for 1 minute.
4. Add the tomatoes, green chillies, chilli powder, mix well and cook on a medium
flame for 2 to 3 minutes, while stirring occasionally.
5. Add the spinach, 1 tbsp of water, mix well and cook on a medium flame for 1
minute , while stirring occasionally.
6. Add the salt, mix well and cook on a medium flame for 1 minute.
7. Add the prepared urad dal and lemon juice, mix well and cook on a medium flame
for 1 minute.
8. Serve hot.

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