Serves 1
Directions
- 1Wash and soak 0.5 cup toor daal for 20 minutes.
- 2Pressure cook the soaked toor daal with 1.5 cups water, salt and 0.5 tsp turmeric for 5 whistles.
- 3Mash the daal completely once done.
- 4Heat oil in a pan.
- 5Add 0.5 tsp mustard seeds and 0.5 tsp cumin seeds.
- 6Next, add 1 sliced onion, 2 dry red chilli, and curry leaves.
- 7Cook for 3-4 minutes.
- 8Add 2 small tomatoes, 0.5 tsp turmeric, 0.5 tsp red chilli powder, and 1 green chilli.
- 9Cook for 3 minutes.
- 10Add 100g chopped spinach leaves and salt.
- 11Cook until the spinach is nicely cooked.
- 12Add the boiled toor daal and tamarind water (lemon sized tamarind dissolved in water).
- 13Cook for 10 minutes.
- 14Serve with hot rice and ghee.
Ingredients
- 0.5 cup toor daal
- 1.5 cups water
- salt
- 0.5 tsp turmeric
- oil
- 0.5 tsp mustard seeds
- 0.5 tsp cumin seeds
- 1 sliced onion
- 2 dry red chilli
- curry leaves
- 2 small tomatoes
- 0.5 tsp turmeric
- 0.5 tsp red chilli powder
- 1 green chilli
- 100 g chopped spinach leaves
- tamarind water (lemon sized tamarind dissolved in water)
Equipment
pressure cookerpan
Tips
- Do not mix tomato with palak (spinach) to avoid kidney issues.
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