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:

1. Heat pressure cooker pan and add oil. Add garlic and chillies and stir to splutter.
2. Add all chopped vegetables and stir-fry for a minute.
3. Add all chopped greens, herbs, dal and 2.5 cups water.
4. Bring to a boil, add turmeric, close cooker and place a weight.
5. Allow to cook for 3-4 whistles or till soft.
6. Allow to cool till steam is released fully.
7. Remove and blend roughly with either manual or electric hand blender.
8. Add all masala powders, salt and lemon juice and bring to a boil.
9. Simmer further for 3-4 mins.
10. Pour into serving dish.
11. Heat ghee in a small seasoning crucible or spoon.
12. Add seeds and allow to splutter.
13. Add asafoetida and cinnamon clove powder.
14. Add curry leaves and pour while sizzling on to dal.
15. Cover for a few seconds before serving.
16. Serve piping hot with rice, pulao, parathas etc.

Recipe courtesy of Saroj Kering