A flavorful little cube for lunch featuring a delicious combination of Yellow Dal, Spinach, and Tamarind offers a phenomenal taste an experience an explosion of spicy, sweet, smoky, and savory notes. With this beautifully layered dish featuring Yellow dal, Spinach, and Tamarind sauce. It is easy to prepare, quick to assemble, also brings out the chef in you with its rich textures and bold taste.
The dish consists of three distinct layers:
A thick, creamy yellow dal
A naturally sweet and tangy tamarind sauce
Perfectly sautéed spinach
To create this delightful three-layered square, you will need to prepare the Tamarind Sauce and Yellow Dal in advance. Follow the steps below to impress your guests with this vibrant and flavorful dish.
3-Layered Square with Yellow Dal & Spinach
Assemble the three layers in a square mold and plate. Serve with slices of flatbread, roti, or your favorite bread.
Ingredients
- Yellow Dal Filling:
- 2 cups yellow dal (yellow mung dal, skinned)
- 1/2 teaspoon coriander seed
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon cumin powder
- 1 small bunch coriander leaves
- 1/2 teaspoon turmeric powder
- 1 tablespoon curry leaves
- 1 teaspoon salt to taste
- 1/2 teaspoon ginger paste
- 1 teaspoon black mustard seeds
- 1/2 teaspoon crushed fenugreek seeds
- 2 tablespoons raw sesame or coconut oil
- Tamarind Sauce (follow the link):
- 1/2 cup tamarind paste juice
- 1 1/4 cups water (or as needed)
- 1 small dried red chili or fresh green chili
- 1 tablespoon ghee (or coconut butter for vegan, optional)
- Spinach Filling:
- 1 tablespoon sesame oil or coconut oil
- 1/2 teaspoon crushed fenugreek
- 1/2 teaspoon ginger powder
- 2 large bunches fresh spinach
- Salt, to taste
Instructions
Follow the provided links to prepare the Yellow Dal and Tamarind paste. Set these aside while you prepare the spinach.
Prepare the Spinach Layer:
Heat the sesame or coconut oil in a medium-sized pan over medium heat.
Add the crushed fenugreek and ginger powder, and sauté for about 30 seconds.
Add the spinach and sauté until it slightly wilts and is cooked (approximately 4-5 minutes).
Remove the pan from the heat.
Squeeze the excess water from the spinach into a glass cup. You may drink this liquid or add it to a vegetable soup.
Set aside the drained spinach.
Assemble the Squares:
Place a square-shaped metal mold (approximately 12 cm on each side) on a plate.
Press the first layer of spinach firmly into the mold's base.
Layer the prepared dal on top and press firmly.
Lightly spread a layer of tamarind sauce over the dal.
Gently remove the square mold from the plate.
Garnish with cherry tomatoes, salad greens, sprouts, or any toppings of your choice.
Nutrition
-
183.0 Calories
-
23.3g Carbohydrates
-
5.5mg Cholesterol
-
9.3g Fat
-
5.0g Fiber
-
5.8g Protein
-
400.0mg Sodium
-
0.0g Trans fat
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