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- Toor dal- 1/2 cup
- Black eyed peas- 2 handfuls
- Spinach – 2 cups
- Onion- 1/4 th cup
- Green chilly- 3 slit
- Tomato- 2
- Tamarind paste to taste
- Cumin seeds- 1 tsp
- Turmeric- 1/4 th tsp
- Mustard seeds- 1/2 tsp
- Oil- 2 tsps.
- Asafatedia- a generous pinch
- Few curry leaves
- Sugar – a pinch (optional)
Soak the black eyed peas in some water for 30 minutes in a vessel which can be put in a pressure cooker.
Take a vessel which can be placed in a pressure cooker. Add the toor dal, chopped spinach, onion, green chilly, turmeric and chopped tomato and some water.
Add 1/4 tsp of salt in the soaked blackeyed peas.
Cook the toor dal mixture and soaked black eyed peas separately in a pressure cooker till soft. Put a plate between these two vessels while cooking in the pressure cooker.
Slightly smash the cooked dal and add the cooked black eyed peas in it.
Do the tempering by heating the oil. When the oil gets hot add the mustard seeds, cumin seeds, curry leaves and Asafatedia.
Add the tempering to the cooked dal mixture.
Add the tamarind paste, sugar and salt. Turn on the heat and simmer the dal for another five to ten minutes.
Serve the dal with rice or chapathi.