Masala Mojo Spinach Daal

Masala Mojo Spinach Daal with Cumin Rice

for

with Cumin Rice

Prep Time: 40 mins Calories: (per serving)760

Vegetarian

Gluten Free

Very Spicy!

Customer Favorite!
4.5 of 5 stars

In this recipe, you will use Madison's own Masala Mojo's Spinach Daal spice kit and recipe to make an authentic Indian Daal (Lentil Soup). You will be amazed at how all the different spices and flavors come together, filling your home with a wonderful aroma. If you enjoy this recipe as much as we do, then check out Masala Mojo's full line of spice kits at MasalaMojo.com or get one delivered from our Marketplace!

Spices include coriander, chili pepper, goda masala, mango, jaggery, turmeric, cumin seed, bay leaf, cinnamon, and mustard seeds. Enjoy, Madison!

Masala Mojo's Kulkarni Family Madison, WI

Read through the entire recipe prior to cooking.

Reminder: If you leave your delivery bag and ice pack at your delivery location on your next delivery day, then we will collect them for reuse.

Don't hesitate to contact us with any questions you may have.

Prep Ingredients

Photo based on 2-serving recipe

Prep Ingredients

Cook Aromatics

Photo based on 2-serving recipe

Cook Aromatics

Add

tablespoons oil to pot over medium heat

When oil is hot, add mustard seeds and allow them to crackle, ~1 minute

Add garlic, sauté until lightly browned, 30 seconds

Add onions, sauté until translucent, 2-3 minutes

Cook Spinach

Photo based on 2-serving recipe

Cook Spinach

Reduce to low heat, then add curry seasonings and ground red chili pepper (mild: ¼ tsp, medium: ¾ tsp, hot: all), sauté for 1-2 minutes, allowing flavors to blend

Add chopped spinach, sauté until just wilted

Cook Daal

Photo based on 2-serving recipe

Cook Daal

Add lentils, sauté for 2-3 minutes

Add goda masala, ground dry raw mango, jaggery, and 1 teaspoon salt (as desired), mix well

Add

cups water, mix well, bring to boil over high heat

Once boiling, reduce to low heat, cover, and simmer until lentils are tender, 15 minutes, stirring occasionally

Optional:For more flavorful and authentic taste, transfer mixture to slow cooker and cook on high for 2 ½ hours or on low for 5 hours

When lentils are cooked, mash them in pot with back of serving spoon

Optional:For a thinner consistency, mix in up to 2 cups warm water

Cook Rice

Photo based on 2-serving recipe

Cook Rice

While daal is cooking, add

tablespoon

oil to saucepan over medium-high heat

Add cumin rice seasonings, basmati rice, and ½ teaspoon salt, then sauté until lightly toasted, 3-4 minutes

Add

1 ½

cups water and bring to a boil, then cover, reduce to low heat, and simmer for 20 minutes

Once cooked, remove from heat and let sit for 5 minutes (resist the urge to peek while cooling!)

Finish and Plate

While daal and rice are cooking, roughly chop cilantro

Serve spinach daal with cumin basmati rice

Top with cilantro

Enjoy!

Questions? Contact Us

We'd LOVE to hear from you!

(608) 316-2771

info@IsthmusEats.com

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