- Servings : 6
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
Dal is a great way to get protein into a vegetarian diet, but plain dal can get very boring. A good way to vary the dal is by adding different kinds of vegetables to dals or making a spicy sambhar. I remember my Mum reserving a bit of the vegetable that she was cooking today to be cooked along with the next day’s dal-say she was cooking aubergine today, then she would save a piece to go with tomorrow’s dal, just for a change of taste.
I am not so organised, absolutely not. On a good day, if I actually remembered to reserve a piece of vegetable in the fridge, I might forget it for the next two weeks and then have to bin it. So I just go on a day-by-day basis. I indulge my moods and my impulses. That’s how I cook.
What do you do?
- Toor dal / Yellow lentils- 1 cup
- Water- 2 1/2 cups to pressure cook
- Spinach- 1 cup
- 1 medium onion, finely chopped
- Turmeric powder/haldi- 1/4 tsp
- Coriander powder/dhania powder- ¼ tsp
- Garlic- 2 pods
- Hing (Asafoetida)- 1 pinch
- Red chilli powder- 1/ 2 tsp
- Garam masala powder- 1/4 tsp
- Lemon juice- 1 tsp or Tamarind pulp- 1/4 tsp
- 2 tbsp oil or ghee or butter
- 1 or 1.5 cups water to be added later or as required
- Sugar/ Jaggery - 1 pinch
Rinse the dal in several changes of water until the water runs clean. Pressure cook with 2 1/2 cups water until soft.
In a large wok, add oil/ ghee. When hot, add 2 smashed cloves of garlic. It will brown, turn it over. Add a pinch of asafoetida.
Add in the chopped onions. Fry till translucent.
Add the turmeric, chilli powder and salt. mix well.
Add the chopped spinach. Fry well. The spinach will wilt quickly. Do remember that spinach has a lot of sodium, so go easy on the salt.
Add in the cooked dal.
Add some more water if the dal is too thick.
Add in the garam masala and tamarind or lemon juice and sugar or jaggery. In most Indian meals, a inch of sugar or jaggery is added in to balance the flavours.
Give it a good boil and simmer for 5-6 minutes.