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Pui xaak with Masoor daal/ Malabar Spinach with red Lentil

Pui xaak with Masoor daal/ Malabar Spinach with red Lentil

Cooking Time

Preparation Time : 30

Cook Time : 30

Total Time : 60


Serves 4

  • Malabar spinach leaves with stem 500 gms

  • red Lentil (Masoor daal) 1 cups

  • Garlic cloves 5-6 nos

  • turmeric powder 1/2 tsp

  • kashmiri red Chilli powder 1 tsp

  • fresh red Chillies 2 nos

  • mustard Oil 1 tbsp

  • Salt 1 tsp


  • 01

    Take fresh malabar spinach and tear the leaves into small pieces.

  • 02

    Also peel the hard part of the stems and cut into smaller pieces.

  • 03

    Take 1 cup of red lentil, rinse and soak with water for 1/2 an hour.

  • 04

    Peel and crush garlic cloves and slit some fresh red chillies.

  • 05

    Heat 1 tablespoon of mustard oil in a saucepan and add crushed garlic cloves.

  • 06

    Saute for few seconds to remove the raw smell of garlic and then add the soaked lentil(drained).

  • 07

    Saute for 3-4 minutes in medium heat and then add in turmeric powder, kashmiri red chilli powder (it is less spicy but vibrant colour) and salt. You can adjust chilli powder as per your taste.

  • 08

    Stir well to incorporate the spices and then add 1 cup of hot water. Also add the stems of the malabar spinach.

  • 09

    Cover and cook in medium heat until the lentils cooks completely. Add water if necessary.

  • 10

    When the lentils are soft and mushy, add the greens of the malabar spinach,red chillies and again cook for more 5-6 minutes.

  • 11

    When greens are cooked and become soft , taste the seasoning, add salt if necessary and remove from heat. The dish should be little soupy in consistency.

  • 12

    Delicious and healthy pui xaak (Malabar spinach)with masoor daal is ready now. Enjoy with hot steaming rice.



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