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