- Spinach (250 grams/8 oz)
- Chana Dal (1/2 cup)
- Toor Dal (1/2 cup)
- Masoor Dal (1/2 cup)
- Turmeric Powder (1 teaspoon)
- Chili Powder
- Coriander Powder (1 tablespoon)
- Cumin Seeds (1 1/2 teaspoon)
- Asafoetida powder (1 teaspoon)
- Garlic (1 tablespoon; minced)
- Ginger (1 teaspoon; minced)
- Green chilies (2-3 chilies; chopped)
- Onion (1 large; chopped)
- Tomato (2 medium; chopped)
- Lemon Juice (1 teaspoon)
- Garam Masala (1 teaspoon)
- Cilantro (2 tablespoons; chopped)
- Whole Red Chilies (2-3 chilies)
- Fried Onions (3 tablespoons)
Wash the chana dal thoroughly and soak it for half an hour.
Bring a pot of water to boil. Meanwhile, stack, roll, and slice the spinach into thin ribbons. Once the water is at the boiling point add the spinach into it and season it with some salt and blanch it for a minute. Scoop out the spinach and place it in an ice bath. Once the spinach is cooled down set it aside in a bowl.
Drain the water from the chana dal and add it into a pressure cooker along with toor dal and masoor dal and make sure to wash these as well. Add some salt and 1/2 teaspoon of turmeric powder and 4 cups of water. Cover the pressure cooker with the lid and cook on medium heat for 3-4 whistles. Take the pressure cooker off the heat and let it depressurize.
Once the pressure cooker has depressurized open the lid and using a whisk roughly mash the dal.
In a pan, melt 2 tablespoons of ghee and then add the cumin seeds. Once it starts crackling add the asafoetida powder along with the garlic, ginger, and green chilies and saute it for 2-3 minutes on medium heat.
Add the chopped onions into the pan and cook till the onions turn translucent. At this point add 1/2 teaspoon of turmeric powder, 1 tablespoon of coriander powder, and 1/2 tablespoon red chili powder. Give it all a mix and cook till the raw smell of the spices goes away.
Add the chopped tomatoes into the pan and cook till they are mushy. Add the blanched spinach and mix it all well and cook for a couple of minutes.
Add the cooked dal into the pan, giving it a nice stir. Add water as required to adjust consistency and bring it to boil.
Add lemon juice, garam masala and cilantro. Mix it well.
In a small pan, melt a tablespoon of ghee on medium heat and then add a teaspoon of cumin seeds, a teaspoon of chili powder, 1/2 teaspoon of asafoetida powder, whole red chilies, and fried onions. Cook for 15 seconds and pour it over the dal and mix it one last time. Serve it rice.