My husband loves Dal Chaval (Dal Rice) and Masoor is one of his favorites. He usually devoures the leftovers too, so when I make Dal I usually make lots 🙂

What you’ll need:

• Masoor Dal – 2 cups
• Fresh Baby Spinach – 3 to 4 cups
• Onion, sliced – 1/2 medium
• Tomato Paste – 1/2 can or 1/4 cup
• Ginger – 1/2 inch piece
• Garlic – 2 to 3 cloves
• Turmeric Powder – 1 tsp
• Kitchen King Masala – 2 to 3 tsps
• Coconut Milk – 1/2 can
• Salt to taste
• Olive Oil – 2 tbsps
• Cumin Seeds – 1 tsp

Method:

1. Wash and cook the Masoor Dal with Water, Salt, and Turmeric Powder in your favored Pressure Cooker or on Stove top until well cooked.
2. In a wide pan, add Olive Oil and Cumin Seeds. Toast for a couple of minutes. Add Sliced Onion and Saute.
3. Add chopped Garlic and Ginger. Continue to saute.
4. Add the Spinach and saute until cooked.
5. Add the Kitchen King Masala, Coconut Milk and Salt to season. Mix well and cook until well blended.
6. By now the Masoor Dal should have been done cooking. Add the Sauted Spinach and Onion masala to the cooked Dal.
7. Mix well and bring to a boil. Switch off heat. Enjoy over hot rice!!

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