Step 1

Boil the dal with water and a little turmeric for 4 whistles in a pressure cooker. Wait for the pressure to release naturally. Set aside.

Step 2

Heat oil in a pan and add in the mustard seeds, cumin seeds, dry red chillies, curry leaves and asafoetida (hing). Let the mustard seeds crackle.

Step 3

Add in the finely chopped green chillies, onion and garlic. Saute till the onions are soft and slightly brown and the garlic is browned as well.

Step 4

Once the onions are slightly brown, add in the chopped tomatoes. Add in the salt at this stage. Cook for 3-4 minutes. Saute till the tomatoes are cooked and mushy. Add in the sambar powder and the coriander powder. saute for a minute.

Step 5

Add in the chopped palak and saute for 2-3 minutes until the palak is wilted and cooked well.

Step 6

Add in the cooked dal and simmer for a couple of minutes. If the curry is very thick, dilute with little hot water.

Step 7

Add in the ghee and mix well. The dal is ready.

Step 8

Serve hot with rice and ghee.