A perennial favourite in our home, I make this quite often, sometimes as often as once a week! BB also loves this dal and even has it as a soup!
- 1 cup spinach (or any greens), chopped and washed well
- 1 cup chana dal, soaked in water for 10 minutes and then drained
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 1 tsp ginger paste or 1-inch piece of ginger, grated
- 1 tsp garlic paste or 5-6 pods of garlic minced
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- 1-2 tsp red chilli powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp sambar or garam masala powder
- 1 tsp amchur powder (optional)
- Salt to taste
- 2 tsp oil
- Heat a large pan (or even the pressure cooker you plan to cook the dal in) and add the oil to it.
- When the oil warms, add the mustard seeds and let it pop. Then add the cumin seeds and turmeric powder and stir for a couple of seconds.
- Now add the ginger and garlic and stir each for a few seconds each before adding the other.
- When the ginger and garlic start browning, add the onions and saute till they turn translucent.
- Next, add the tomatoes and a bit of salt and let it cook. Add the dry masalas also at this point – red chilli powder, cumin powder, coriander powder, sambar or garam masala and amchur powder (if you are using it).
- When the tomatoes start becoming mushy, add the spinach (or greens) and let them start wilting.
- When the spinach starts wilting and cooking, add the soaked and drained dal and cook for a few minutes.
- Add 2 cups of water and cover and pressure cook for 3 whistles.
- If you are not using a pressure cooker, cover and cook till the dal is completely cooked and soft.
- Chana dal will not lose it shape unlike other dals, so check when it is done.
- When the pressure cools down, open the cooker and check for seasoning. Add what you feel is lacking and turn off the flame.
- Serve with any rice or flatbread of your choice.