Ingredients:
• 1/2 cup – Toor Dal
• 1/2 bunch – spinach, washed and chopped
• 1/4 – onion, finely chopped
• 1/2 – tomato, chopped
• 1/4 tsp – Turmeric powder
• 1/2 tsp – Mustard Seed
• 1/2 tsp – Cumin seeds
• 1 – dry Red Chilli
• 2 – garlic, crushed
• 1 tbsp – kasoori Methi
• 1/4 tsp – Tamarind paste
• A few – Curry leaves
• Red Chilli powder – to taste
• A pinch – Asafoetida
• 2 cup – water
• 1 tbsp – oil
• Salt to taste
Method:
- Wash and soak the toor dal for half an hour
- Drain the water from the toor dal and pressure cook it with 2 cups fresh water, turmeric powder and tomatoes
- Cook for 2 whistles and remove from fire
- In a separate pan, heat oil
- Once oil is hot, splutter the mustard seeds
- Add cumin seeds, fry and add dry red chilli, fenugreek leaves, curry leaves, garlic and onions
- Mix well and cook till the onions start to turn golden brown
- Add in the spinach and cook till it wilts
- Add in the cooked dal and mix well.
- Add salt, red chilli powder and tamarind paste
- Mix and allow it to boil for a few mins
- Serve hot
Recipe courtesy of Sify Bawarchi