Ingredients
1 cup tuvar dal (yellow lentils)
1 bunch coriander
3-4 bunch spinach
1-cup tomato (sliced)
pinch asafetida
1-2 tsp. red chilly powder
1/4 tsp. turmeric
1 spoon ghee
3-4 flakes garlic
5-6 fenugreeks
1 onion; sliced
1 tbsp. coriander seeds
10-15 curry leaves (optional)
2-3 dry red chilly
1 sp oil / ghee
Salt
Method
In a pressure cooker add water, lentils, spinach, fenugreek, garlic, a little of the coriander,
one tomato sliced, one onion sliced, asafetida and close the cooker.
Cook until the dal is soft (about 5-8 minutes)
Mash this cooked mixture lightly.
Add salt and chilli powder, cook on a low flame.
Add turmeric and half of the curry leaves.
In a saucepan, heat a little oil, add the remaining garlic and curry leaves, add dry red
chilies and coriander seeds.
When the oil is hot and sputtering add it to the dal.
Allow to stand for a few minutes.
Serve with rice/ chapati