Ingredients:
1 cup tuvar dal (red lentils without skin),
1 bunch palak (spinach leaves),
1 tsp rai (mustard seeds),
1 large onion; diced,
6-7 cloves garlic, crushed,
3 small tomatoes,
1-2 green chillies as per taste; slit lengthwise,
1/2 turmeric powder,
1/4 tsp heeng (asafoetida),
Salt to taste,
Oil for frying.
Method:
Wash the dal and add garlic to it. Pressure cook dal and whole tomatoes separately. Wash the spinach leaves and chop them coarsely. Heat oil in a kadhai, add mustard seeds and let them splutter, then add asafoetida, green chillies and onion. Fry the onion till it changes color. Then add palak leaves and let them cook properly. Peel the boiled tomatoes and mash them. Mash the dal. Add the tomato pulp to the spinach and fry for 2 minutes. Then add mashed dal, salt to taste, little water if required and let it boil. Serve with parathas, rotis or pulao.