Ingredients

• 1 cup toor dal, washed and soaked for 30 minutes
• 1 cup spinach, washed and chopped roughly
• 2 tbsp green sorrel, washed, chopped roughly
• 1 sprig fresh marjoram, chopped
• 1 sprig fresh thyme, chopped
• 1 small capsicum, chopped
• 1 medium onion, chopped
• 1 medium tomato, chopped
• 1 small brinjal, chopped
• 2-3 flakes garlic
• 2 green chillies, chopped roughly
• 1/2 tsp garam masala powder
• 1/2 tsp coriander seed powder
• 1/2 tsp turmeric powder
• Salt to taste
• Lemon juice to taste
• 1/2 tbsp oil
• To season:
• 1 sprig curry leaves
• 1/2 tsp cumin seeds
• 1 pinch cinnamon clove powder
• 2-3 pinches asafoetida powder
• 1 tbsp ghee or butter

How to Make Veggie Herb Flavoured Toor Dal

• Heat pressure cooker pan and add oil. Add garlic and chillies and stir to splutter.
• Add all chopped vegetables and stir-fry for a minute.
• Add all chopped greens, herbs, dal and 2.5 cups water.
• Bring to a boil, add turmeric, close cooker and place a weight.
• Allow to cook for 3-4 whistles or till soft.
• Allow to cool till steam is released fully.
• Remove and blend roughly with either manual or electric hand blender.
• Add all masala powders, salt and lemon juice and bring to a boil.
• Simmer further for 3-4 mins.
• Pour into serving dish.
• Heat ghee in a small seasoning crucible or spoon.
• Add seeds and allow to splutter.
• Add asafoetida and cinnamon clove powder.
• Add curry leaves and pour while sizzling on to dal.
• Cover for a few seconds before serving.
• Serve piping hot with rice, pulao, parathas etc.