Veggie Foodie

Ingredients:

• 1 cup toovar (arhar) dal
• 3 cups chopped spinach (palak)
• 1 inch ginger, grated
• 2 green chilies, finely chopped
• 1/2 tsp turmeric powder (haldi)
• 1/2 tsp chili powder
• 2 tbsp chopped coriander (dhania)
• salt to taste

For the tempering

• 3 bayleaves (tejpatta)
• 3 cloves (laung / lavang)
• 3 whole red chillies
• 1 tsp cumin seeds (jeera)
• a pinch of asafoetida (hing)
• 1 tbsp ghee

Method:

1. Clean, wash and pressure-cook the toovar dal. 5-6 whistles or till cooked and then keep aside
2. Heat the ghee in a pan. Add the bay leaves, cloves, red chillies, cumin seeds and asafoetida
3. When the seeds crackle, add ginger and green chillies and saute for a minute
4. Add spinach, turmeric powder, salt, some water and cook spinach for 3-4 minutes
5. Add the cooked dal, the chilli powder and chopped coriander, mix well and simmer for 4 to 5 minutes
6. Serve hot with Indian bread or rice

Serves: 4