Spinach/Cheera 1 bunch Toor dal/Pigeon peas 300 gm
Onion 1 medium
Tomato 1 medium
Green chillies 2 nos
Garlic 10 cloves
Ginger 1'' pc
Red chilli powder 1 tsp
Turmeric powder 1 tsp
Red chilli whole 2 nos
Mustard seeds ½ tsp
Cumin seeds ½ tsp
Curry leaves a spring
Oil 2 tbsp
Desi ghee 1 tbsp
Salt to taste
The dal Pick, wash and soak the dal. In a cooking vessel boil water, add turmeric, salt and little oil. Add soaked dal and cook until done.
The vegetables Pick, wash and shred the spinach. Peel, wash and chop the onion. Peel, wash and chop tomato, ginger and garlic. Wash and remove the stem of green chillies and chop. Wash and pat dry curry leaves.
Heat oil in a pan.
Add chopped onion, chopped garlic, red chillies and sauté until golden.
Add chopped tomatoes cooked into a mashed consistency.
Add spinach, chopped ginger, chopped green chillies and salt, and sauté for two minutes.
Add the cooked dal to the mixture and boil.
Take a pan and heat ghee and add mustard seed, cumin seed and red chillies until the crackling sound can be heard. This will give a tempering to the dal.
(Courtesy: Ashwani Kumar Singh, The Leela Ambience Convention Hotel, New Delhi)