Ingredients
- Toor dal - 1/2 cup
- Moong dal - 1/2 cup
- Onions - 1 (chopped)
- Tomatoes - 1 (chopped)
- Green chillies - 2 (chopped)
- Ginger - about 1/2 sq.in (chopped)
- Garlic - 2 to 3 cloves (chopped)
- Peas - 1/4 cup
- Carrots - 1/2 (chopped)(Can use the frozen peas and carrots available)
- Spinach - 1 cup (chopped)
- Salt to taste
- Turmeric - 1/4 tsp.
For Seasoning
- Mustard seeds - 1/2 tsp
- Cumin seeds (jeera)- 1/2 tsp
- Asafoetida (heeng)
- Boil both the dals with turmeric in a pressure cooker.
- Boil or microwave separately the peas and carrots for a few minutes till they are cooked.
- In a non-stick pan or kadai, saute the mustard seeds, cumin seeds and a dash of asafoetida.
- Add in the onions, ginger, garlic and green chillies and fry for sometime.
- Add tomatoes and fry for about a minute or two.
- Add in the dals, spinach, peas and carrots. Add some water if the mixture is too thick.
- Add salt to taste and cook for about 4-5 minutes or till the spinach is soft and cooked. (You can also boil the spinach along with the dals, so the cooking time will be less.).
- You can also make this dish without the spinach and it tastes equally good. If you choose not to add spinach, then you can garnish the dish with chopped coriander leaves (cilantro).)