Toor dal – 1 cup
Palak – 1 bunch ( chopped )
Onion – 1 ( finely chopped )
Tomato – 1 ( chopped into small cube sized pieces )
Green chillies – 2 ( slit lengthwise )
Ginger – ½ tsp ( finely chopped )
Garlic – 3 cloves ( finely chopped )
Red chilly powder – ½ tsp
Turmeric powder - A pinch
Cumin seeds ( Jeera ) – ½ tsp
Water – 1 ½ to 2 cups
Oil / Ghee – 2 tsp
Salt – To taste
Coriander leaves – Little ( finely chopped )
Pressure cook toor dal by water as required for 3 whistles.
In a kadai, heat oil or ghee. Add cumin seeds. After the cumin seeds begins to crackle, add ginger and garlic pieces. Fry till garlic becomes light browned. Add onion pieces and fry for 5 minutes. Add red chilly powder, turmeric powder, green chillies and mix evenly. Add chopped palak and sauté for 5 minutes. Add tomato pieces and sauté again for 5 minutes. Add pressure cooked toor dal and salt. Mix evenly. Cook on medium flame for about 8 to 10 minutes without closing the kadai with a lid. Garnish with finely chopped coriander leaves.
Serve hot with rotis / chapatis or cooked white rice.