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Red Split Lentils And Spinach Dal

VIEWS 1713

Energy (kcal) - 141

Protein (g) - 7

Carbohydrate (g) - 20

Fat (g) - 3

Khyati's Health-O-Meter Says:

This Red Split Lentils with Spinach is a fantastic source of protein. Spinach is a great non-heme source of iron, along with lentils. Spinach is also one of the best sources of dietary magnesium, which is necessary for energy metabolism, maintaining muscle and nerve function. Lentils include all these beneficial nutrients like fiber, protein, minerals, and vitamins, they are still low in calories and contain virtually no fat. 


  • Red split lentils [raw] - 30 g
  • Fresh spinach - 10 leaves
  • Ginger - ½ inch
  • Turmeric - a pinch
  • Red chili [chopped] - as per taste
  • Fresh coriander - 10 g
  • Garlic [minced] - 1 or 2 cloves
  • Jeera powder - ½ tsp
  • Mustard seeds - ½ tsp
  • Cumin seeds - ½ tsp
  • Oil - ½ tsp
  • Tomato puree - 1 tbsp

Step 1 Boil 1 cup of water and add lentils with the ginger and turmeric, simmer for 20 minutes or until soft.  Step 2 Add the washed and chopped spinach, tomato puree, and coriander and simmer for another 10 minutes.  Step 3 In a frying pan, heat the oil and gently add the remaining ingredients for one minute. This is known as the "Tadka". Pour tadka over the daal and simmer for a further 5 minutes. Step 4 Serve red split lentil with spinach daal with fluffy basmati rice or fresh chapati.

Red Split Lentils And Spinach Dal - BY KHYATI RUPANI

10 FEB 2018
VIEWS 1713


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Spinach Khar

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