Lentil and Spinach Stew with Onion Salad

Instructions

1. 1

   Cook the lentils

   • Drain the soaked toor dal and masoor dal.
   • In a pressure cooker, add the drained dals, 3 cups of water, turmeric powder, and salt.
   • Secure the lid and cook on medium heat for 4-5 whistles, or until the dals are soft and mushy (about 15 minutes).
   • Let the pressure release naturally before opening the lid. Whisk the dal lightly to get a smooth consistency.
2. 2

   Prepare the spinach tempering

   • Heat ghee in a separate pan or kadai over medium heat.
   • Add cumin seeds and let them splutter. Then add asafoetida and dried red chilies, and sauté for a few seconds.
   • Add the chopped onion and sauté until it turns translucent (about 3-4 minutes).
   • Add the minced garlic, grated ginger, and slit green chilies. Sauté for another minute until the raw smell disappears.
   • Add the chopped tomatoes and cook until they become soft and mushy (about 4-5 minutes).
   • Add the coriander powder and red chili powder. Mix well and cook for a minute.
3. 3

   Combine and simmer

   • Add the chopped spinach to the pan with the tempering.
   • Cook for 2-3 minutes until the spinach wilts.
   • Pour the entire spinach tempering mixture into the cooked dal in the pressure cooker.
   • Mix everything well and bring the stew to a simmer. Let it cook for 5 minutes on low heat for the flavors to meld.
4. 4

   Finish and serve

   • Turn off the heat. Stir in the garam masala and fresh lemon juice.
   • Garnish with chopped coriander leaves.
   • Serve the Lentil and Spinach Stew hot with steamed rice or roti.