Masala Saag Daal – Spinach with 4 Lentils

Daal is the most common dish in an indian household. Daals can be made in many different ways and each tastes different. For instance a Chana Daal (split chickpea) would have more of a nutty flavor and is cooked thick, while Toor Daal is cooked and blended like a soup.
The different types of daals – Chana Daal, Masoor Dal (split red lentils), Mung Daal (split mung beans) – can be green or yellow. Urad Daal (split black lentils), Toor Daal (split pigeon pea). These are the main lentils used in a daal. But other lentils such as Chora Daal (split blackeyed beans), Val Daal are mainly used to make Vadas (fritters).

Each of these daals can be cooked in many different ways and surprisingly each dish of the same lentil would taste very different. They are high in protein and when mixed with spinach – as I have in my recipe – makes a complete healthy meal that can be eaten with chapatis, parathas, naan bread or rice.

I have used a mixture of 4 lentils, Chana daal, Masoor daal, yellow mung daal and Urad daal. You can use any one daal as well but I prefer all 4 together.

Ingredients
1/2 cup Chana Daal
1/2 cup Masoor Daal
1/2 cup Yellow Mung Daal
1/2 cup Urad Daal

For the Masala
1 tbl spoon oil
1 Dried red chilli
1 Large Onion
2-3 cloves minced garlic
1 tsp ginger chilli paste (half-inch ginger and 1 green chilli)
1 fresh tomato – can use tinned tomato

1 bunch fresh spinach – baby spinach, tinned or frozen can be used too

For the Tadka
2 tbl spoons Oil/Ghee
1 tsp black Mustard seeds
1 tsp Cumin seeds
2-3 Cloves
1 inch Cinnamon stick
4-5 Curry Leaves
Pinch of asafoetida powder

Seasonings
1 tsp of –
Salt
Chilli powder
Tumeric Powder
Cumin Powder
Garam masala Powder (optional)
1/2 lemon juice

Method

Rinse all the 4 daals and pressure cook them for 3 whistles with a teaspoon of salt and 2 cups of water. The consistency of the lentils should be whole and soft when cooked.

Rinse the spinach and boil/steam it

In a heavy bottomed pot, add oil and set on medium heat. When hot add dried red chill and finely chopped onion and let it cook until golden brown. Add the chilli, ginger paste and after a minute or so add the minced garlic while stirring constantly so it does not burn or stick to the bottom. Now add the tomatoes and all of the seasoning except Garam masala powder and let it cook on low heat until the tomatoes are tender and cooked.

Blend the cooked spinach into a thick puree.

Add the boiled lentils, the pureed spinach to the pot of cooked thick tomato gravy with 2 cups of water and stir on very low heat.

In a tadka pot or can also use any small frying pan, add the oil and when hot add the whole cloves, cinnamon stick and mustard seeds. Let them crackle and pop before adding the whole cumin seeds, curry leaves and a pinch of asafoetida powder. Immediately add it to the lentil and spinach.

Stir well making sure not to mash the lentils in the process.

If the Daal is too lumpy add a cupful of water. Taste for the salt or the level of spice.
Add garam masala powder and let it boil on low heat for 10 min stirring occationally so that it does not stick to the bottom.

Serve hot with your choice of bread or rice.