
Ingredients:
• 1 cup toor dal, washed and soaked for 30 minutes
• 1 cup spinach, washed and chopped roughly
• 2 tbsp green sorrel, washed, chopped roughly
• 1 sprig fresh marjoram, chopped
• 1 sprig fresh thyme, chopped
• 1 small capsicum, chopped
• 1 medium onion, chopped
• 1 medium tomato, chopped
• 1 small brinjal, chopped
• 2-3 flakes Garlic
• 2 green chillies, chopped roughly
• 1/2 tsp Garam Masala powder
• 1/2 tsp Coriander seed powder
• 1/2 tsp Turmeric powder
• Salt to taste
• Lemon juice to taste
• 1/2 tbsp oil
• To season:
• 1 sprig Curry leaves
• 1/2 tsp Cumin seeds
• 1 pinch Cinnamon Clove powder
• 2-3 pinches Asafoetida powder
• 1 tbsp Ghee or Butter
Method:
- Heat pressure cooker pan and add oil. Add garlic and chillies and stir to splutter.
- Add all chopped vegetables and stir-fry for a minute.
- Add all chopped greens, herbs, dal and 2.5 cups water.
- Bring to a boil, add turmeric, close cooker and place a weight.
- Allow to cook for 3-4 whistles or till soft.
- Allow to cool till steam is released fully.
- Remove and blend roughly with either manual or electric hand blender.
- Add all masala powders, salt and lemon juice and bring to a boil.
- Simmer further for 3-4 mins.
- Pour into serving dish.
- Heat ghee in a small seasoning crucible or spoon.
- Add seeds and allow to splutter.
- Add asafoetida and cinnamon clove powder.
- Add curry leaves and pour while sizzling on to dal.
- Cover for a few seconds before serving.
- Serve piping hot with rice, pulao, parathas etc.
Recipe courtesy of Saroj Kering