This dish can be made with any green vegetable like spinach, amaranth, suva, gongura, among others, that are in season and readily available in your neighbourhood.
Fenugreek leaves (hari methi), cleaned and chopped (1 cup)
Red gram (arhar dal) (1/2 cup)
Onion, finely chopped (1/2 cup)
Tomato, finely chopped (1/4 cup)
Green chillies (hari mirch) (1 tsp)
Haldi/Turmeric Powder ( 1/2 tsp)
Ginger (adrak), grated (1 tsp)
Garlic (lahsun), chopped (2 tsp)
Dry red chillies (sookhi lal mirch), (2, whole)
Curry leaves (kadipatta) (10-12)
Mustard seeds (sarson) (1 tsp)
Oil (1 tbsp)
Water (2 cups)
Coriander leaves (hara dhania) ( 2 tsp)
Heat oil in a pressure cooker, add mustard seeds, garlic, whole red chillies and curry leaves, fry for a minute.
Now add onions, ginger, green chillies and Haldi/Turmeric Powder and fry on medium heat.
Add in the chopped tomatoes and sauté until they are pulpy.
Next, stir in arhar dal, fenugreek leaves, salt and water and pressure-cook for three to four whistles.
Wait for the pressure to be released, and then remove the lid.
Using a ladle, blend the leaves and dal together and boil for another minute.
Your dal is now ready. Garnish with coriander leaves and serve hot with rice ghee, papad and a kura, and you have a complete meal. You can also serve it with rotis.