A protein rich dal full of flavour and very simple to make.
Mixed dal – The mixture I have used for this recipe is – toor dal, moong dhuli dal, masoor dal washed, urad chilka, moong chilka. You can use a mixture with channa dal also, but remember to soak it for longer and even cook it longer as channa dal takes longer to soften.
1. Mixed dal – 1 cup
2. Spinach (Palak) – 1 cup
3. Tomato – 1 medium, finely chopped
4. Ginger paste – 1 tsp
5. Turmeric powder (Haldi)- 1 tsp
6. Red chilli powder – 1 tsp
7. Sugar – a pinch
8. Garam masala powder – 1 tsp
9. Dry mango powder (Amchoor) – 3/4th tsp
10. Salt – 1 tsp
11. Asafoetida (Hing) – 1 tsp
12. Cumin seeds (Jeera) – 1 tsp
13. Whole red chillies (optional) – 2-3 broken
14. Clarified butter (ghee) – 2 tbsp
Wash the dal well under running water. Soak the washed dal in water for 1 hour.Wash the spinach well and chop it finely.
Now add the mixed dal, spinach, chopped tomato, ginger paste, turmeric powder (haldi) and salt to a pressure cooker. Add sufficient water. Close the lid of the pressure cooker and give 2 whistles. Lower the heat after that and continue to cook for another 10-15 minutes. After that take the pressure cooker off the fire and let the steam settle.
Open the pressure cooker and check the water. Add more water if the dal has become too thick. Add water as per the consistency you want.
Add garam masala powder and dry mango powder (Amchoor), sugar and red chilli powder and mix well. Let the dal simmer on low heat for 10-15 minutes. Keep stirring the dal often as it will start sticking to the bottom of the cooker. Add hot water if it thickens.
After 15 minutes, heat the clarified butter (ghee) in a tadka pan and allow it to heat up well. Add the asafoetida (hing), cumin seeds (jeera) and whole red chillies broken into small bits. Let it crackle for a few seconds then pour it in the dal. Mix the tadka well into the dal.
Garnish with coriander leaves and serve with lachcha paratha.