Spinach and lentil stew Recipe

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Spinach Daal is made across the country with a slight local twist.


  • 2 cups spinach chopped
  • 1 tomato chopped
  • 1 cup split yellow pigeon peas (toor daal) cooked
  • 2 Tbsp oil
  • 1 tsp black mustard seeds
  • Pinch of hing or Asafetida
  • ¼ tsp cayenne pepper
  • 1 tsp sugar
  • 1 tsp dhania-jeera or coriander-cumin powder
  • Salt to taste
How to Make It
  1. Cook toor daal with some turmeric in a pressure cooker. Alternatively, use the stovetop method. This forms the base of the recipe.
  2. Heat oil in a wok and temper it. Add mustard seeds, let them pop, and then add the Asafetida.
  3. Add the chopped tomatoes and stir for a minute.
  4. Add chopped spinach and sauté for 5 minutes or so until it wilts down and cooks.
  5. Add the daal, up to a cup of water and the spices, sugar and salt.
  6. Bring to a boil and simmer until it comes together. Serve hot.

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