5 - black peppercorns, 2 - cloves, 1/4 tsp - Fenugreek seeds, 1 - green cardamom, 1 tsp - cumin seeds, 1/2 inch - Cinnamon stick, A pinch of Nutmeg grated (jaiphal), 1 blade of Mace (javitri)
How to Make Hariyali Dal Tadka
Clean, wash and soak dals for 30 mins.
Boil and cook dals with 4 cups of water and a pinch of salt, turmeric powder, crushed ginger and 4 cloves of crushed garlic (dal should be soft but not mushy).
Heat ghee in a pan and fry onions till pinkish brown.
Add the remaining crushed garlic and fry for a minute.
Add the chopped tomatoes and red chilli powder and stir fry till tomatoes are soft.
Now add the chopped spinach, dill, fenugreek leaves and the salt. Mix and cook for five minutes.
Add the cooked dal mix and the prepared dry roasted powders and cook on low flame for 5 to 7 mins.
Adjust salt and mix in the lemon juice.
Switch off the flame.
Prepare tadka by heating 2 tbsp ghee in a skillet, adding mustard seeds. When it starts to crackle, add cumin seeds, coriander seeds, slit green chillies, ginger strips and a pinch of turmeric and fry for a minute.
Pour this hot tadka over the dal at once and mix.
Garnish with chopped green coriander and serve with naan, pulao and pickles.
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.