Saag Dal Skillet

This one-pan Saag Dal Skillet is a hearty and flavorful dish, blending creamy lentils with nutrient-rich spinach. It's a comforting meal that comes together without too much fuss, perfect for a weeknight dinner.

Ingredients

• 1 cup Toor dal
• 4 cups water (for dal)
• 0.5 teaspoon turmeric powder
• 0.75 teaspoon salt (for dal)
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 0.25 teaspoon asafoetida
• 1 medium onion
• 4 cloves garlic
• 1 inch fresh ginger
• 2 green chilies
• 1 large tomato
• 0.5 teaspoon red chili powder
• 0.75 teaspoon coriander powder
• 0.5 teaspoon garam masala
• 6 cups fresh spinach
• 0.5 teaspoon salt (for spinach and tempering)
• 4 tablespoons fresh cilantro
• 0.5 lemon

Instructions

1. Wash 1 cup Toor dal thoroughly under running water until the water runs clear. Transfer the washed dal to a 3-liter pressure cooker.
2. Add 4 cups water, 0.5 teaspoon turmeric powder, and 0.75 teaspoon salt to the pressure cooker with the dal. Close the lid and cook for 3 whistles (approximately 10-12 minutes on Instant Pot, set to high pressure with natural release). Once done, let the pressure release naturally. Open the cooker and gently mash the dal with a spoon or whisk until it's creamy.
3. While the dal is cooking, prepare the other ingredients. Peel and finely chop 1 medium onion. Peel and finely chop 4 cloves garlic. Peel and finely chop 1 inch fresh ginger. Remove the stems from 2 green chilies and finely chop them. Wash and finely chop 1 large tomato. Wash 6 cups fresh spinach leaves and roughly chop them.
4. Heat 2 tablespoons ghee in a large skillet or pan over medium heat. Once the ghee is hot, add 1 teaspoon cumin seeds and 0.25 teaspoon asafoetida. Let them crackle and become fragrant for about 10-15 seconds.
5. Add the finely chopped 1 medium onion to the skillet and cook for 5-7 minutes, stirring occasionally, until it turns soft and light golden brown.
6. Add the finely chopped 4 cloves garlic, 1 inch fresh ginger, and 2 green chilies to the skillet. Cook for another 1-2 minutes, stirring constantly, until the raw smell disappears.
7. Add the finely chopped 1 large tomato to the skillet. Cook for 3-4 minutes, mashing it gently with the back of your spoon, until the tomato softens and releases its juices.
8. Stir in 0.5 teaspoon red chili powder, 0.75 teaspoon coriander powder, and 0.5 teaspoon garam masala. Cook the spices for 1 minute, stirring constantly, until fragrant.
9. Add the roughly chopped 6 cups fresh spinach leaves to the skillet. Cook for 3-5 minutes, stirring occasionally, until the spinach wilts down completely. Sprinkle with 0.5 teaspoon salt.
10. Pour the cooked and mashed dal from the pressure cooker into the skillet with the spinach mixture. Stir everything together well, ensuring all ingredients are combined. Let it simmer gently for 2-3 minutes, allowing the flavors to meld.
11. Remove the skillet from the heat. Finely chop 4 tablespoons fresh cilantro. Cut 0.5 lemon into wedges. Serve the Saag Dal Skillet hot.

View the interactive Saag Dal Skillet recipe