INGREDIENTS

  • 2 cups chopped spinach (palak)
  • 1/2 cup toovar (arhar) dal
  • 1 tsp finely chopped ginger (adrak)
  • 1 tsp finely chopped green chillies
  • 1/4 tsp turmeric powder (haldi)
  • 1/2 tsp chilli powder
  • 2 tbsp chopped coriander (dhania)
  • Salt to taste

For The Tempering

  • 3 bayleaves (tejpatta)
  • 3 cloves (laung / lavang)
  • 3 whole dry kashmiri red chillies
  • 1/2 tsp cumin seeds (jeera)
  • A pinch of asafoetida (hing)
  • 1 tsp oil

 

INSTRUCTIONS

  • Clean, wash and soak the toovar dal for 15 to 20 minutes. Drain and keep aside.
  • Combine the soaked toovar dal, ginger, green chillies, turmeric powder, salt and 3 cups of water and pressure cook for 2 whistles.
  • Allow the steam to escape before opening the lid.
  • For the tempering, heat the oil in a pan. Add the bay leaves, cloves, red chillies, cumin seeds and asafoetida.
  • When the cumin seeds crackle, add the spinach and sauté for 2 minutes.
  • Add the cooked dal, chilli powder and coriander and simmer for 5 minutes.
  • Serve hot.