Скачать или смотреть Tamarind Garlic Spinach Dal

Tamarind Garlic Spinach Dal (Toor & Masoor)
Serves: 2-3

// INGREDIENTS //
1/2 cup split yellow pigeon peas (aka arhar or toor dal)
1/2 cup red lentils (aka split masoor dal)
3 cups water
3 birds eye / thai green chilies (+/- adjust as needed)
1/2 inch ginger, grated
1 large tomato (optional since the tamarind does a lot of the heavy lifting here)
3/4 tsp coriander powder
1/2 tsp turmeric powder
Salt to taste
Couple big handfuls of spinach, whole or chopped (and if you use frozen, add it before pressure cooking)
Tamarind paste / tamarind water to taste (start with 1-2 tsp if using paste and 1/4ish cup if using water)
2 tbsp ghee or avocado oil
1/2 tsp cumin seeds
6-8 cloves of garlic
1/4 tsp red chili powder (+/-) [kashmiri red chili will give you a nice color but not a lot of heat so adjust as needed]
Optional tadka add-ons: onions, hing (asafoetida), kadi patta (fresh curry leaves), dried red chili, anything!!

// RECIPE //
1️⃣ Wash and rinse your dal well a few times until water is clear. The 8 ingredients I typically always add before pressure cooking are: lentils, water, chilies, ginger, tomato, coriander powder, turmeric, and salt.
2️⃣ Pressure cook on High, Natural Release for 6 min. Let it naturally release all the pressure for 10 min and if it's not done after that, manually release all the pressure until the safety valve drops and then open the lid
3️⃣ Optional - for pot-in-pot method rice, add your washed rice and water in a separate steel, ceramic, or pyrex bowl and place on top of a trivet. 1 cup of rice to 1.5 cup of water.
4️⃣ Once that's done, add in spinach, tamarind, and mix.
5️⃣ In a small pan or tadka pan, heat up your ghee/oil. Once hot, add cumin seeds and things like kadi patta, hing, or onions. After about 30 sec, add the garlic and keep on low-med heat, making sure you don't burn it and mix for 30 sec or so. Add kashmiri red chili at the end if you want a nice color and a little extra heat. Keep on a medium flame for just 10-20 sec and add to your dal.
6️⃣ Taste & adjust for salt and tamarind - can add a squeeze of lemon too!




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