- 1/2 cup lentils of choice, I’ve used toor dal
- 3 cups loosely packed chopped spinach
- 1 teaspoon cumin seeds
- 1 tablespoon minced garlic
- 1/2 tablespoon minced ginger
- 1 cup finely chopped onion
- 1 medium tomato, finely chopped
- 2 to 3 green chillies, slit lengthwise
- 2 to 3 dried red chillies, broken into half
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- Pinch of hing (asafoetida)
- Dash of lemon juice
- Salt, to taste
- 2 tbsp + 1 tsp oil/ghee
For the second tempering (optional)
- 1/2 tablespoon oil/ghee
- 1/2 teaspoon cumin seeds
- 2 dried red chillies
- 1/4 teaspoon Kashmiri red chilli powder
- Rinse the toor dal well under running water until the water runs clear, then soak it in sufficient water for about 30 minutes.
- How to cook toor dal? Transfer the drained dal to a pressure cooker. Add oil and about 1/2 tsp salt. (Adding oil prevents frothing and spilling from the pressure cooker). Pressure cook the dal with about 1.75 cups of water, for 2 whistles on high heat. Then lower the heat to medium and cook for another 5 minutes. Switch off the heat and set the cooker aside. Once the cooker depressurizes, open the lid and mash the dal with the back of a spoon for a smooth consistency. You may leave it as it is if you prefer it that way.
- Heat oil in a heavy bottomed pot, add cumin seeds. Once it crackles add minced ginger and garlic, hing, slit green chillies, and dried red chillies.
- Add chopped onions, sauté until it turns translucent.
- Next, add chopped tomatoes, sauté until it turns mushy and you see oil oozing from the sides of the pot.
- Add chopped spinach, stir-fry until it wilts, about a minute.
- Add turmeric and red chilli powder, sauté for another 30 seconds.
- Now, add the cooked dal, and give everything a good mix.
- Add about 1 cup of water or as per desired consistency, bring to a boil. Check for seasonings and adjust accordingly. Simmer for another 5 minutes. Drizzle some lemon juice and mix well.
- Prepare the second tempering by heating oil in a small pan, add cumin seeds, when it crackles, add red chillies. Switch off the heat, add red chilli powder, mix well with the oil and pour it over the dal immediately. Mix it well with the dal, and serve hot with rice or any other flatbread.
