Spinach Dal Curry

Ingredients (15)

• toor dal0.5 cup
• water0.5 cup
• green chillies2
• tomatoes2
• garlic cloves2
• fresh spinach2
• turmeric powder0.25 tsp
• sambar powder1 tsp
• salt1 tsp
• oil or ghee1 tbsp
• mustard seeds0.5 tsp
• urad dal1 tsp
• dried red chilli1
• curry leaves1 sprig
• asafoetida1 pinch

Method

1. 1

   In a 2-litre pressure cooker, layer the ingredients in the following order:

2. 2

   Layer 1: Soaked dal

3. 3

   Layer 2: Water

4. 4

   Layer 3: Green chillies, tomatoes and garlic

5. 5

   Layer 4: Spinach

6. 6

   Layer 5: Turmeric powder, sambar powder and salt

7. 7

   Close the cooker with the weight attached.

8. 8

   Cook on high heat for 6 whistles.

9. 9

   Release the pressure immediately.

10. 10

    Open the cooker and mash the dal and spinach well using a ladle or potato masher.

11. 11

    Add hot water if required to achieve the desired consistency.

12. 12

    Pour bottled tadka over the dal, or prepare a fresh tempering by heating the oil or ghee, spluttering the mustard seeds, frying the urad dal until golden, then adding the dried red chilli, curry leaves and asafoetida.

13. 13

    Pour the tempering over the dal and mix well.