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| Main ingredients | Split pigeon peas (toor dal), Tomatoes, Onion, Turmeric powder, Tamarind pulp, Mustard seeds, Split Bengal gram, Cumin seeds, Asafoetida, Dried red chillies, Green chillies, Curry leaves, Garlic, Spinach |
| Cuisine | Andhra |
| Course | Dals and kadhi |
| Prep time | 35-40 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 cups soaked split pigeon peas (toor dal)
- 2 medium tomatoes, finely chopped
- 1 medium onion, finely chopped
- ½ teaspoon turmeric powder
- 1 tablespoon tamarind pulp
- Salt to taste
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon split Bengal gram
- ½ teaspoon cumin seeds
- ½ teaspoon asafoetida (hing)
- 3-4 dried red chillies
- 2 green chillies, slit
- 10-12 curry leaves
- 6-8 garlic cloves, crushed
- 1½ cups shredded spinach leaves
- Steamed rice to serve
Method
- Put soaked pigeon peas in a pressure cooker, add tomatoes, onion, turmeric powder, tamarind pulp and salt and mix well. Add 3½ cups water, mix, cover the cooker and cook under pressure on medium heat for 3 whistles.
- Open the cooker once the pressure has reduced completely. Mash the cooked gram mixture with a wooden churner.
- To make the tempering, heat oil in an earthen pot, add mustard seeds and let them splutter.
- Add split Bengal gram, cumin seeds, asafoetida, dried red chillies, green chillies, curry leaves and garlic, mix and sauté till golden.
- Add the cooked gram mixture and mix well. Add ½ cup water, mix and cook for 1 minute.
- Add spinach, mix well and cook for 1-2 minutes.
- Transfer into a serving bowl and serve hot with steamed rice.
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