Tomato Spinach Dal

Ingredients

Split Pigeon peas: 1/2 cup (normal rice measuring cup)
Ripened tomatoes : 2
Spinach leaves 2 handfuls
Green chillies: 2-3
Tamarind : size of 1/2 cherry
Turmeric powder : a 1/4 teaspoon
Salt to taste
Curry leaves
2 tablespoons of sunflower oil
1 teaspoon mustard seeds
1 teaspoon of chick pea
1 teaspoon of cumin seeds

Method

First soak tamarind in water (to extract its juice later)
Cut tomatoes and spinach leaves and add them to washed split pigeon peas along with chillies finely chopped and pressure cook (1 1/4 cup of water to cook approximately)

After the steam is released add the tamarind juice and salt and cook for five min on low flame.

For tempering add 2 tablespoons of oil in a small pan and when it is hot add the remaining ingredients and add the curry leaves at last and mix this with the prepared dal.

This recipe is usually taken along with rice but tastes good even with any Indian bread.

Hints

To the tempering you can even add crushed garlic if you like.

Submitted by

Bhanuja

View more Main Meals recipes
View more Pulse Based recipes