Cooking with Lounge| The Diet Dal

Cooking with Lounge| The Diet Dal

Keerai Mashiyal


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100g spinach

20g chana dal

½ tsp turmeric powder

½ tsp mustard seeds

4-5 dry red chillies

1tbsp refined oil

1tbsp grated coconut


Soak the chana dal overnight. Add turmeric powder and bring to a boil.

Clean, cut and wash the spinach and blanch in hot water to which some salt and turmeric has been added. Drain and purée the spinach.

In a pan take the cooked dal and add the purée. Cook to the desired consistency.

In another pan, heat oil and temper with mustard seeds and red chillies. Once it sputters, pour over the dal. Garnish with dry red chillies and grated coconut.