Spinach Dal

• 1/3 C each mung dal, toor dal and chana dal

• 5-7 C water

• 1 Tsp turmeric powder

• 1 Tbsp coriander powder

• 1½ Tsp salt

• ½ Tsp sugar

• 1 small bunch of fresh spinach leaves

• 3 Tbsp ghee/oil

• 2 bay leaves

• 1½ Tsp cumin seeds

• 2 Tbsp finely grated ginger

• 2 hot green chilies, chopped

• ½ Tsp yellow asafetida powder

• ½ Tsp paprika

• 1 C chopped tomatoes

• 2 Tbsp chopped fresh coriander leaves

1. Wash and drain the dals.

2. Combine the dals and 7 cups of water in a saucepan. Add turmeric and

coriander powder. Bring to a boil, reduce the heat and cook until the dals are

soft and smooth. (Alternately, you can pressure cook the dal with the said

ingredients but add only 5 cups of water)

3. Keep the dal on lowest flame. Add salt, sugar and the spinach leaves to the

simmering dal. (you may add more water if you prefer a thinner consistency)

4. In a sauté pan, heat ghee/oil over moderate heat. Add bay leaves and

cumin. When the seeds darken a bit, add ginger and chilies and fry for 1

minute. Add asafetida, paprika and tomatoes. Cook for 5-7 minutes until the

tomatoes turn pulpy. Add the coriander leaves and stir in the seasoning to

the dal. Serve hot with rice or chapatis.

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