Jowar Roti, Dal Palak and Tomato Chutney

Ingredients

• 1 cup Toor Dal (Also known as arhar dal)
• 250 g Spinach (Fresh, washed and roughly chopped)
• 1 medium Onion (Finely chopped)
• 2 medium Tomatoes (Finely chopped)
• 1 inch Ginger (Grated or minced)
• 6 cloves Garlic (4 cloves minced, 2 cloves thinly sliced)
• 2 pcs Green Chilli (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chilli Powder (Adjust to taste)
• 1.5 tsp Coriander Powder
• 0.5 tsp Garam Masala
• 1.25 tsp Salt (Adjust to taste)
• 2 tbsp Vegetable Oil
• 1 tsp Cumin Seeds
• 0.25 tsp Hing (Asafoetida)
• 3 cup Water (For cooking the dal, plus more if needed)
• 1 tbsp Ghee (For final tempering)
• 2 pcs Dried Red Chillies (Broken in half)
• 1 tbsp Lemon Juice (Freshly squeezed)

Instructions

1. 1

   Cook the Dal

   • Rinse the toor dal under running water until the water runs clear. Soak it in warm water for at least 30 minutes. This is part of the prep time.
   • Drain the soaked dal and transfer it to a pressure cooker. Add 3 cups of fresh water, turmeric powder, and 1 teaspoon of salt.
   • Secure the lid and pressure cook on medium heat for 3-4 whistles (about 15 minutes), or until the dal is completely soft and mushy.
   • Allow the pressure to release naturally before opening the cooker.
2. 2

   Prepare the Masala Base

   • While the dal cooks, heat vegetable oil in a separate pan or kadai over medium heat. Add the cumin seeds and allow them to splutter.
   • Add the hing and sauté for a few seconds.
   • Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
   • Add the minced garlic (4 cloves), grated ginger, and slit green chilies. Sauté for another minute until the raw aroma disappears.
   • Stir in the chopped tomatoes and cook for 4-5 minutes until they turn soft and pulpy.
   • Add the red chilli powder, coriander powder, and the remaining 1/4 teaspoon of salt. Mix well and cook the masala for 2-3 minutes until oil begins to separate from the sides.

Ingredients

• 400 g Roma Tomatoes (Approx. 4 medium, ripe and roughly chopped)
• 1 medium Red Onion (Approx. 150g, roughly chopped)
• 2 tbsp Sesame Oil (Also known as gingelly oil, divided)
• 1 tsp Chana Dal
• 1 tsp Urad Dal
• 4 cloves Garlic (Peeled and roughly chopped)
• 1 inch Ginger (Peeled and roughly chopped)
• 4 pcs Dried Red Chilies (Use Byadgi or Kashmiri for color and mild heat)
• 0.25 tsp Turmeric Powder
• 0.5 tsp Kashmiri Red Chili Powder (Optional, for enhanced color)
• 1 tsp Jaggery (Grated or powdered. Can substitute with sugar.)
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Mustard Seeds
• 0.25 tsp Asafoetida
• 1 sprig Curry Leaves (About 10-12 leaves)
• 2 tbsp Water (As needed for grinding)

Instructions

1. 1

   Sauté Dals and Aromatics

   • Heat 1.5 tablespoons of sesame oil in a pan or kadai over medium heat.
   • Add the chana dal and urad dal. Sauté for 1-2 minutes, stirring constantly, until they turn light golden and aromatic. Ensure they do not burn.
   • Add the dried red chilies, chopped onion, garlic, and ginger. Continue to sauté for another 3-4 minutes until the onions soften and become translucent.
2. 2

   Cook the Tomatoes

   • Add the chopped tomatoes, turmeric powder, Kashmiri red chili powder (if using), and salt. Mix everything together thoroughly.
   • Cover the pan and cook for 8-10 minutes on a medium-low flame, stirring occasionally. Cook until the tomatoes break down, become mushy, and oil begins to separate from the sides.
   • Stir in the grated jaggery and cook for one more minute until it dissolves completely, balancing the flavors.
3. 3

   Cool and Grind the Mixture

   • Turn off the heat and allow the mixture to cool down completely to room temperature. This is a crucial safety step to prevent hot steam from building pressure in the blender.
   • Once cooled, transfer the entire mixture to a blender or mixie jar.