Spinach Dal with Garlic Tarka

Ingredients

• 🥣1 cup toor dal (split pigeon peas)
• 🍃4 cups fresh spinach, chopped
• 🧅1 onion, finely chopped
• 🍅2 tomatoes, diced
• 🫚1 inch ginger, grated
• 🧄3 cloves garlic, minced (for dal)
• 💛½ tsp turmeric powder
• 🤎1 tsp cumin powder
• 🌶️½ tsp red chili powder
• 🔥1 tsp garam masala
• 🧈3 tbsp ghee or oil
• 🧄5 cloves garlic, thinly sliced (for tarka)
• 🌾½ tsp cumin seeds (for tarka)
• 🌶️2 dried red chilies (for tarka)
• 🌿 for garnish
• 🧂 salt, to taste

Method

1. 1Rinse the toor dal thoroughly under cold water until the water runs clear. Soak it in fresh water for 15-20 minutes, then drain.
2. 2In a pressure cooker or large pot, combine the drained dal, chopped onion, diced tomatoes, grated ginger, minced garlic, turmeric powder, cumin powder, and red chili powder. Add 3 cups of water and salt to taste. Pressure cook for 3-4 whistles, or simmer in a pot until the dal is soft and easily mashable.
3. 3Once the dal is cooked, open the cooker (or pot) and gently mash a portion of the dal with the back of a spoon to create a creamy consistency. Stir in the chopped spinach and garam masala. Cook for another 3-5 minutes until the spinach wilts.
4. 4For the tarka (tempering): Heat ghee or oil in a small pan over medium heat. Add the thinly sliced garlic and fry until golden brown and aromatic. Be careful not to burn it.
5. 5Add the cumin seeds and dried red chilies to the pan. Sauté for 30 seconds until the cumin seeds splutter and the chilies darken slightly.
6. 6Immediately pour the hot tarka over the cooked dal. Cover the dal with a lid for a minute to infuse the flavors.
7. 7Stir well and garnish with fresh chopped cilantro before serving hot with rice or roti.