- 1/2 cup toor dal
- 6 to 8 tender spinach/palak leaves chopped thinly
- 10 to 12 finely chopped garlic cloves ( adjust to individual taste)
- 2 finely chopped green chillies
- 2 tbsp oil (1 tbsp+1 tbsp)
- 11/2 tsp cumin seeds (3/4th tsp +3/4th tsp)
- A pinch of asafoetida
- 1/2 tsp turmeric powder ( a pinch to be added while cooking the dal and the rest to be added in two stages as mentioned below)
- 1 tsp Kashmiri chilli powder
- 2 dry red chillies
- 1 tsp kasoori methi(optional)
- Salt to taste
- Wash toor dal and soak in water for an hour. Pressure cook the dal along with a pinch of asafoetida and a pinch of turmeric powder for four whistles, so that it’s mashed well. After the pressure settles down , remove dal from the cooker.
- Heat 1 tbsp oil in a nonstick/ ceramic pan, add cumin seeds, when they crackle add turmeric powder,saute, add half the quantity of chopped garlic and saute till you get the aroma and the garlic turns light brown,then add chopped palak and saute till they wilt.Add the cooked dal,add water to get the desired consistency.
- Add salt, boil the dal well and let it simmer on low flame.
- In another non stick/ ceramic seasoning pan heat 1tbsp oil add cumin seeds, asafoetida, when they crackle add finely chopped garlic. Saute till garlic turns light brown and you get the aroma then add dry red chillies, saute well and switch off the flame. Add turmeric powder and red chilli powder. Pour this tempering on the simmering dal.
- Mix well and bring to a boil so that all the flavours sink into the dal.
- Garnish with kasoori methi (optional)
- Serve piping hot with steamed rice/ jeera rice or even roti.
- I’m mentioning nonstick pan for tempering because it’ll require lesser oil and still give more taste.
- If you like the flavour of kasuri methi do add it. Gives a nice flavour to the already yumm dal.
- Adding turmeric powder to the dal while cooking gives a nice colour to the dal.
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