A super healthy dish of Arhar/Toor daal or split pigeon pea lentils cooked with spinach. This daal has tangy and sweet flavors achieved by adding tamarind and jaggery.
Ingredients:
Arhar/Split pigeon pea lentils – 1 cup
Water – 3 cups* + more for adjusting the consistency of daal
Ghee/oil – 1 tablespoon (ghee recipe here)
Heeng/Asafoetida – a pinch
Mustard seeds – ½ tablespoon
Cumin seeds – ½ tablespoon
Curry leaves (optional) – from 1 sprig
Garlic – 3 cloves (fresh grated or minced)
Green chili – 1 (optional)
Onion – 1 small
Ginger – 1 teaspoon (fresh grated or minced)
Turmeric powder – ¼ teaspoon
Coriander powder – 1 tablespoon
Red chili powder – ½ teaspoon
Tomato – 1 big
Spinach – 3 cups
Tamarind paste – 1 teaspoon
Jaggery/Gudh/Shakkar – 2 tablespoon
Lime juice – from ½ a lime
Cilantro – from 5-6 sprigs
Salt – to taste
Method:
Find the recipe at Thekitchendocs.wordpress.com
Full recipe: Khatti Meethi Paalak Daal – Lentils with Spinach