Hariyali Dal Recipe

• 1 ½ cups Split Red Lentils (masoor dal)
• 1 cup Fresh Spinach (chopped)
• ½ cup Methi Leaves (chopped)
• ½ cup Coriander Leaves (chopped)
• 1 Onion (chopped)
• 1 Tomato (chopped)
• 6 Garlic Cloves
• 4 Green Chillies
• ½ tsp Ginger (chopped)
• 2 tsp Mango Powder (amchur)
• 1 tsp Chilli Powder
• 1 tsp Cumin Seeds (jeera)
• ½ tsp Haldi (turmeric) Powder
• 3 tbsp Ghee
• Salt to taste

• Blend garlic cloves, green chillies and ginger into a fine paste and keep it aside.
• Take the methi leaves, coriander and spinach in a pan and boil them together with water.
• Strain out the remaining water and keep the boiled leaves aside.
• Now boil the masoor dal with two cups of water in a separate vessel.
• Heat the oil in a pan. Add cumin seeds to the heated ghee.
• When the seeds crackle, add the chopped onion.
• Saute for 2 minutes. Then add the already prepared garlic, ginger and chilli paste and saute for a while.
• Now add the cooked dal, boiled leaves, chopped tomatoes, chilli powder, turmeric powder, amchur and salt.
• Cook for a few minutes and then remove from the stove.
• Garnish with fresh coriander and serve hot Hariyali Dal with parathas or steamed rice.