Dal (Thick Lentil Curry with Spinach)

1 Cup Dal (Pigeon Pea/Arhar/Toor)

2 Cups Water

1-2 Tomatoes

Pinch Turmeric Powder

1 Tbsp Mustard Oil (alternatively Vegetable Oil)

Half Onion Finely Chopped

3 Garlic Cloves Finely Chopped

1 Tsp Chili Powder

1 Tsp Cumin Seeds

Water as per requirement

Salt to Taste

Blanched Spinach (optional)

Method

Cook Dal in a pressure cooker with 2 cups water and the tomatoes cut in half. Turn off after 2 whistles. If you are cooking it without a pressure cooker, then leave the dal soaked in water overnight and boil it in 4-5 cups water for 1-2 hours till soft to bite into.

In a pan, add a tbsp of Oil, once heated add the cumin seeds and chopped onions. When they are turning golden brown, add the chopped garlic and fry them for a 30 seconds.

Now add the cooked tomatoes, the turmeric powder and chili powder. Fry them for a minute or two. Then add the cooked dal and half a cup water.

Keep stirring the dal gently but rapidly so that the tomato mash mixes well with the dal. Add salt to taste and spinach to make the dal more nutritional.

Add less water if you want the dal to remain thick in consistency.

Serve with ghee and rice.