- 1 cup Yellow lentils
- 3 cups Spinach
- 1/2 cup Chopped onions
- 1/4 cup Chopped tomatoes
- 2 inch Ginger
- 4 cloves Garlic
- 1 tbsp Mustard seeds
- 1/4 tbsp Turmeric
- 1/2 tbsp Cumin
- Pinch Asafoetida, optional
- Per taste Salt
- Per taste pepper
- Per taste Paprika, optional
Start by using a vegetable chopper to chop onions and dice the tomatoes. Keep them in separate bowls, we will use them one by one once we start cooking. Also chop spinach using a knife and cutting board.
Mince ginger and garlic and keep it aside as well.
Start by heating avocado oil in a pressure cooker. Add mustard seeds in it with a pinch of asafoetida.
Once mustard seeds start to crackle, add chopped onions and let it cook on medium heat until it becomes brown. You can also add a pinch of salt to make it brown faster.
Once onions get brown in color, add the minced ginger and garlic and stir fry (2-3 mins) until it releases aroma. Then add the diced tomatoes and cook covered until it they become soft.
Once the tomatoes start getting soft, add seasonings of your choice, I added salt, pepper, turmeric, paprika, and cumin. Mix it well and stir fry until the oil starts to release from the edges.
Add rinsed yellow lentils in the mix with about 2-3 glasses of water. Cover the lid and let it pressure cooker for 15 mins.
Turn off the heat and let the pressure cooker cool down. DO NOT OPEN RIGHT AWAY, since pressure cooker has a lot of pressure inside it, always let it cool down first and then open the pressure cooker.
Check the consistency of the dal and seasonings. Add more seasoning and/or water if you’d like. Let it simmer on medium heat and add chopped spinach to it. Cook covered on medium heat until the spinach is cooked.
Serve with brown rice or eat is as is in a bowl.