Simple, quick, and nutritious.
Wash and soak ~1 cup of yellow Mung or Toor daal. Wash and chop 1 small bag of baby spinach. Heat oil in a pressure cooker/IP, add 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 1 whole red chilli, a few curry leaves (optional), a big pinch of hing, and a teaspoon each of crushed/minced ginger and garlic. Mix, and add 1 tsp turmeric powder, and the spinach. Saute for a few minutes until the spinach wilts a bit. Add 1 large tomato diced (optional), and saute for a few seconds. Now add the daal, around 2 cups of water and salt to taste. Cook for 3-4 whistles or ~12 minutes in the IP. If using moong daal, I actually prefer to have some texture, so I only cook for like 2 whistles, and that's nice too. Serve with rice.
Wash and soak ~1 cup of yellow Mung or Toor daal. Wash and chop 1 small bag of baby spinach. Heat oil in a pressure cooker/IP, add 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 1 whole red chilli, a few curry leaves (optional), a big pinch of hing, and a teaspoon each of crushed/minced ginger and garlic. Mix, and add 1 tsp turmeric powder, and the spinach. Saute for a few minutes until the spinach wilts a bit. Add 1 large tomato diced (optional), and saute for a few seconds. Now add the daal, around 2 cups of water and salt to taste. Cook for 3-4 whistles or ~12 minutes in the IP. If using moong daal, I actually prefer to have some texture, so I only cook for like 2 whistles, and that's nice too. Serve with rice.
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