Ingredients
- Toor dal – 1/2 cup
- Moong dal – 1/2 cup
- Tomatoes – 1 (chopped)
- Green chillies – 2 medium (chopped)
- Ginger – 1 tsp (grated)
- Peas – 1/4 cup
- Carrots – 1/2 (chopped)
- 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 (hing) – a pinch
Method
- Boil both the dals together with turmeric in a pressure cooker.
- Boil 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 green chillies and fry for sometime.
- Add tomatoes and fry for about a minute or two longer.
- 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.
- Garnish the dish with chopped coriander leaves (cilantro).
Serve hot with rice or rotis.