- Pigeon peas split (toovar dal) - 1 1/2 cups
- Spinach (palak) - 1 medium bunch
- Onions - 10 small sized (or 1 large onion chopped finely)
- Curry leaves - 2 sprigs
- Coconut - 1/2 medium size (grated frozen coconut - 1 cup)
- Red chillies whole - 5
- Cumin seeds - 1 tsp
- Black gram split (dhuli urad dal) - 1 tsp
- Salt - to taste
- Turmeric powder - 1/2 tsp
- oil - 2 tbsps
- Mustard seeds - 1 tsp
- Asafoetida - 14 tsp
- Wash toovar dal and soak in three cups of water for half an hour. Drain after 1/2 hr.
- Pick clean, wash and finely chop the spinach. Wash curry leaves and pat dry.
- Peel and wash onions. (If using one large onion, dice it finely).
- Scrape coconut (if using fresh). Remove the stems and break the red chillies in two.
- Grind coconut, red chillies, cumin seeds and dhuli urad dal to a fine paste.
- Pressure cook toovar dal with three cups of water, salt and turmeric powder. (Around 6 whistles). Let cool. Blend in Liquidizer (I don't do this).
7.Heat oil in a pan and add the mustard seeds, curry leaves and asafetida.
- When the mustard seeds start crackling, add coconut paste and fry for 3 to 4 minutes.
- Add onions and spinach and stir fry for 2 to 3 minutes. (If using cut onion pieces - first add the onion and stir fry for about 4 mins. Then add the spinach and stir fry for 3 more minutes)
- Add the dal. Mix well and simmer on low heat for 10 miinutes stirring occasionally. Adjust seasoning.
- Serve hot.
[[Instantpot]] [[Dals]] [[Indian recipes]]