Spinach Dal Tadka with Brown Rice

Ingredients

• 🥣1 cup toor dal (split pigeon peas)
• 💧3 cups water
• 🍚1 cup brown rice
• 🥬2 cups fresh spinach, chopped
• 🧅1 onion, finely chopped
• 🍅2 tomatoes, chopped
• 🧄1 tbsp ginger-garlic paste
• 🟠1 tsp turmeric powder
• 🌶️1 tsp red chili powder
• 🌶️1 tsp garam masala
• 🧈2 tbsp ghee or oil
• 🌿1 tsp cumin seeds
• 🧂½ tsp hing (asafoetida)
• 🧂 salt, to taste
• 🌿 fresh coriander, chopped (for garnish)

Method

1. 1Rinse toor dal and brown rice separately until water runs clear. Soak dal for 30 minutes and rice for 20 minutes.
2. 2Cook brown rice: Combine 1 cup rice with 2 cups water and a pinch of salt in a pot. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until water is absorbed and rice is tender.
3. 3Cook dal: In a pressure cooker or large pot, combine soaked dal with 3 cups fresh water, turmeric powder, and salt. Pressure cook for 3-4 whistles or simmer until dal is soft and mushy (about 20-25 minutes).
4. 4Prepare the tadka: In a separate pan, heat ghee or oil over medium heat. Add cumin seeds and hing; let them splutter.
5. 5Add chopped onion and sauté until golden brown. Stir in ginger-garlic paste and cook for another minute until aromatic.
6. 6Add chopped tomatoes, red chili powder, and garam masala. Cook, mashing the tomatoes occasionally, until the mixture thickens and the oil separates.
7. 7Stir in the chopped spinach and cook until it wilts, about 2-3 minutes.
8. 8Pour the cooked tadka mixture into the prepared dal. Mix well, bringing it to a gentle simmer for 5 minutes to allow flavors to meld.
9. 9Serve the hot Spinach Dal Tadka over a bed of fluffy brown rice, garnished with fresh coriander.