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| Main ingredients | Split pigeon peas (toovar dal), Turmeric powder, Asafoetida, Spinach, Green chillies, Roasted cumin seeds, Tamarind pulp, Ghee, Mustard seeds, Cumin seeds, Dried red chillies, Curry leaves |
| Cuisine | Karnataka |
| Course | Dals and kadhis |
| Prep time | 2-3 hours |
| Cook time | 25-30 minutes |
| Serves | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- ½ cup split pigeon peas (toovar dal), soaked for 2 hours and drained
- ½ teaspoon turmeric powder
- Salt to taste
- ½ teaspoon asafoetida (hing)
- 2 cups chopped spinach
- 1 teaspoon crushed green chillies
- 1 teaspoon roasted cumin seeds
- 1 tablespoon tamarind pulp
- 2 tablespoons ghee
- ½ teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2-3 dried red chillies, broken
- 6-8 curry leaves
- Steamed rice to serve
Method
- Transfer split pigeon peas into a pressure cooker, add turmeric powder, salt, ¼ teaspoon asafoetida and 1½ cups water and mix. Cover and cook till the pressure is released 3 times.
- Once the pressure settles open the lid and mash the pigeon peas.
- Add spinach, crushed green chillies, roasted cumin seeds, tamarind pulp and 1 cup water and mix well.
- Heat ghee in a deep earthenware pot, add mustard seeds and once they start to splutter, add cumin seeds and mix well. Add remaining asafoetida, dried red chillies and curry leaves and saute for 30 seconds.
- Add the cooked pigeon peas mixture and mix well. Add ½ cup water, mix well and cook for 4-5 minutes on medium heat.
- Transfer the dal into a serving bowl. Serve hot with steamed rice.
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