Ambaday ki Bhaji Dal

1. 1
   prep · ~10 min

   Prep the dal and greens.

   1.Rinse the toor dal well until the water runs clearer.

   2.Pick, wash, and roughly chop the ambaday leaves.

   3.Chop the onion and tomato, slit the green chilies, and crush the garlic cloves.
2. 2
   pressure cook · ~20 min

   Pressure cook the dal and ambaday leaves.

   1.Add toor dal, ambaday leaves, turmeric powder, salt, and 3 cups water to a pressure cooker.

   2.Mix once, close the lid, and cook on medium heat for 4 whistles.

   3.Let the pressure drop naturally before opening the cooker.

   TIPThe leaves should soften completely so they blend smoothly into the dal.
3. 3
   mix

   Mash the cooked dal.

   Open the cooker and mash the dal and leaves lightly with the back of a ladle until you get a rustic but fairly even texture. If it looks too thick, loosen it with a splash of water.

4. 4
   temper · ~3 min

   Make the tempering.

   1.Heat oil in a pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add cumin seeds and asafoetida and stir for a few seconds.

   4.Add crushed garlic and green chilies and cook until fragrant.

   TIPKeep the heat moderate so the garlic turns aromatic, not dark and bitter.
5. 5
   saute · ~7 min

   Cook the onion and tomato.

   1.Add chopped onion to the tempering and cook until soft and light golden.

   2.Add tomato and red chili powder.

   3.Cook until the tomato breaks down and the mixture looks soft and glossy.
6. 6
   simmer · ~7 min

   Combine and simmer the dal.

   Pour the mashed dal into the pan and mix well with the onion-tomato base. Simmer for 5 to 7 minutes so the flavors come together and the dal thickens lightly.

7. 7
   garnish

   Garnish with cilantro.

8. 8
   serve

   Serve hot with rice or bhakri.

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