Country: India Region / Locale: Northern india Servings: Serves 4-6

Ingredients

• Yellow split peas (toor dal) – 1 cup / 200 g
• Fresh spinach – 2 cups / 60 g, chopped
• Onion – 1 medium, finely chopped
• Tomato – 1 medium, chopped
• Garlic – 3 cloves, minced
• Ginger – 1 inch / 2.5 cm piece, grated
• Turmeric powder – 1/2 tsp
• Red chili powder – 1/2 tsp
• Cumin seeds – 1 tsp
• Mustard seeds – 1/2 tsp
• Water – 4 cups / 960 ml
• Salt – to taste
• Oil – 2 tbsp
• Lemon juice – 1 tbsp

Instructions

1. Rinse the yellow split peas several times until the water runs clear.
2. In a large pot, combine the rinsed dal with 4 cups of water, turmeric powder, and salt. Bring to a boil, then reduce to a simmer and cook for about 25-30 minutes or until the dal is soft.
3. In a separate pan, heat oil over medium heat. Add the cumin and mustard seeds and sauté until they begin to crackle.
4. Add the chopped onion, garlic, and ginger to the pan and sauté until the onion becomes translucent.
5. Stir in the chopped tomato and cook until soft and pulpy.
6. Mix in the red chili powder and sauté for another minute.
7. Add the cooked dal to the pan, stirring well to combine.
8. Add the chopped spinach to the mixture, cover, and let it simmer for 5-7 minutes until the spinach is wilted and blended into the dal.
9. Adjust the seasoning and finish with a drizzle of lemon juice before serving.

Substitutions

• Yellow split peas (toor dal) -> Red lentils (masoor dal)
• Fresh spinach -> Swiss chard or kale
• Lemon juice -> Lime juice or tamarind paste

Enhancements in the Next Evolution

• Consider adding a touch of garam masala for additional depth of flavor.
• Cooking in a pressure cooker can save time while softening the lentils.
• Finish with a tadka (tempered spices) of clarified butter (ghee) and garlic for a richer taste.