Spinach and lentil stew Recipe

Ingredients

• 2 cups spinach chopped
• 1 tomato chopped
• 1 cup split yellow pigeon peas (toor daal) cooked
• 2 Tbsp oil
• 1 tsp black mustard seeds
• Pinch of hing or Asafetida
• ¼ tsp cayenne pepper
• 1 tsp sugar
• 1 tsp dhania-jeera or coriander-cumin powder
• Salt to taste

1. Cook toor daal with some turmeric in a pressure cooker. Alternatively, use the stovetop method. This forms the base of the recipe.
2. Heat oil in a wok and temper it. Add mustard seeds, let them pop, and then add the Asafetida.
3. Add the chopped tomatoes and stir for a minute.
4. Add chopped spinach and sauté for 5 minutes or so until it wilts down and cooks.
5. Add the daal, up to a cup of water and the spices, sugar and salt.
6. Bring to a boil and simmer until it comes together. Serve hot.