Ingredients with Measurements:
- 1 cup toor dal (split pigeon peas)
- 2 cups water
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 green chili, chopped
- 1 tsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- Salt to taste
- 2 cups spinach, chopped
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 dried red chilies
- A handful of curry leaves
- 1 tbsp tamarind paste
- 2 cups water
Special Equipment Needed:
- Pressure cooker
- Blender or immersion blender
Step-by-Step Instructions:
1. Rinse the toor dal and soak it in water for 30 minutes.
2. In a pressure cooker, add the soaked dal, 2 cups of water, chopped onion, chopped tomatoes, chopped green chili, ginger-garlic paste, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala powder, and salt to taste.
3. Pressure cook the dal for 3-4 whistles or until it is cooked and soft.
4. Once the pressure is released, open the cooker and use a blender or immersion blender to blend the dal until it is smooth.
5. In a separate pan, heat 2 tbsp of oil and add mustard seeds, cumin seeds, dried red chilies, and curry leaves. Fry until the mustard seeds start to pop.
6. Add the chopped spinach and sauté for 2-3 minutes until it is wilted.
7. Add the blended dal to the pan with the spinach and mix well.
8. Add tamarind paste and 2 cups of water to the dal and mix well.
9. Bring the dal to a boil and let it simmer for 10-15 minutes until it thickens.
10. Adjust the seasoning as per taste.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 200
Fat: 6g
Carbohydrates: 28g
Protein: 10g
Fiber: 7g
Substitutions for ingredients:
- Toor dal can be substituted with any other lentil or bean of your choice.
- Spinach can be substituted with any other leafy green vegetable.
- Tamarind paste can be substituted with lemon juice or vinegar.
Variations:
- Add chopped vegetables like carrots, potatoes, or bell peppers to the dal for added nutrition.
- Add coconut milk or cream for a creamier texture.
- Add roasted peanuts or cashews for a crunchy texture.
Tips and Tricks:
- Soak the dal for at least 30 minutes to reduce the cooking time.
- Use a blender or immersion blender to blend the dal for a smoother texture.
- Adjust the amount of water as per the desired consistency of the dal.
Storage Instructions:
Store the leftover dalcha in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the dalcha in a pan on medium heat until it is heated through.
Presentation Ideas:
Serve the spinach dalcha in a bowl and garnish with chopped cilantro and a drizzle of cream.
Garnishes:
- Chopped cilantro
- Cream or yogurt
Pairings:
- Rice
- Naan bread
- Roti
Suggested Side Dishes:
- Raita
- Papadum
- Pickles
Troubleshooting Advice:
- If the dalcha is too thick, add more water to adjust the consistency.
- If the dalcha is too thin, let it simmer for a few more minutes to thicken.
Food Safety Advice:
- Make sure to cook the dal thoroughly to avoid any foodborne illnesses.
- Store the leftover dalcha in the refrigerator and consume within 3 days.
Food History:
Dalcha is a popular dish in South Indian cuisine and is traditionally made with meat. This vegetarian version with spinach is a healthier and lighter alternative.
Flavor Profiles:
The spinach dalcha is a flavorful and spicy dish with a tangy and sour taste from the tamarind paste.
Serving Suggestions:
Serve the spinach dalcha hot with rice or bread for a satisfying and nutritious meal.
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Region: Indian