- 1 cup masoor (red lentils whole with skin)*
- 1 bunch palak (spinach)
- 4 cup water
- 4 tbsp oil
- 1 & 1/2 tsp mustard seeds
- 1 tsp cumin seeds
- 2 medium chopped onions
- 1&1/2 medium chopped tomatoes
- 1/2 tsp turmeric powder
- 2 green chillies split in between
- 4 cloves garlic
- 1/2 tsp crushed ginger
- I fist of curry leaves (optional)
- Pinch of hing (asafotida)
- Salt to taste
1. In a pressure cooker * heat oil on medium fire and then add mustard seed. Once it has spluttered add cumin seed;
2. After half a minute add onions and saute it for 5 minutes. You can add curry leaves now if you want;
3. Add green chillies, garlic, ginger, turmeric powder and saute for a minute;
4. Now add tomatoes, stir and saute for 5 minutes;
5. Clean and rinse masoor and mix with the remaining ingredients in the pressure cooker;
6. Add water, salt and close the lid of the cooker;
7. After 5 whistles, release the pressure* and after opening the lid add palak. Stir all the contents and put the lid back on for 2 whistles if the lentil has not reached the desired consistency;
8. Remove pressure and open the lid. You can adjust the salt as desired now.
You can serve this dish with plain or saffron rice (see link below) or flat bread. If you eat fish, then you can have fried fish as side dish as a perfect combo.
1. Instead of whole masoor, you can also use split masoor dal without skin or with skin. Only the flavour may change.
2. You can use any pot or cooking utensil instead of pressure cooker but the cooking time will be longer.
3. You can add curry leaves after the onions have been sauteed.
4. The cooking of lentils is different for each pressure cooker. So use your judgement and if you feel the lentil has not cooked as per your desire then put the lid back on and wait for few more whistles. Masoor absorbs liquid while cooking so be sure to add little water maybe 1/2 cup or as per your judgement if you feel that there is no enough liquid in the cooker before you close the lid again.