A wholesome, comforting lentil dish made with toor dal (split pigeon peas) and spinach, balanced with tangy tamarind and topped with a flavorful garlic-peanut tempering. Perfect with rice or roti for a protein-rich, nourishing meal.
Ingredients:
Main Dal:
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1 cup split pigeon peas (toor dal), washed and soaked for 2 hours
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Salt to taste
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½ teaspoon asafoetida (hing)
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½ teaspoon turmeric powder
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1 medium bunch spinach leaves, shredded
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1½ tablespoons tamarind pulp
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2½ cups water (for pressure cooking)
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1 cup additional water (after pressure cooking)
Tempering:
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4 tablespoons oil
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2 teaspoons mustard seeds
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A large pinch of asafoetida (hing)
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2 tablespoons raw peanuts
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2 tablespoons chopped garlic
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½ teaspoon turmeric powder
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1 teaspoon red chilli powder
Optional Garnish:
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Chilli oil (for drizzling)
Method:
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Cook the Dal:
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In a pressure cooker, combine soaked toor dal, salt, asafoetida, turmeric powder, and 2½ cups water.
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Pressure cook for 4 whistles. Turn off the heat and let the pressure release naturally.
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Add Spinach and Tamarind:
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Open the lid and add shredded spinach, tamarind pulp, and 1 cup water.
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Place the cooker back on low heat and cook uncovered for 1–2 minutes.
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Switch off the heat and set aside.
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Prepare the Tempering:
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In a small pan, heat oil. Add mustard seeds and let them splutter.
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Add asafoetida, raw peanuts, and chopped garlic. Sauté for 1–2 minutes.
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Add turmeric and red chilli powder. Stir well and immediately remove from heat.
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Combine and Simmer:
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Pour the tempering into the dal-spinach mixture and stir to combine.
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Adjust salt to taste and simmer everything for 2 minutes.
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Serve:
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Transfer to a serving bowl and garnish with a drizzle of chilli oil, if desired.
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Serve hot with steamed rice or warm rotis.
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