3/4cup tur dal
1 cup chopped palak (spinach)
1 tomato finely chopped
2 cloves lahsun (garlic)
2 lal mirch (red chillies)
1 table spoon of oil /deshi ghee
1/2 tea spoon jeera
1/2 tea spoon haldi
Salt to taste
Pressure cook tur dal with garlic.
Boil it with haldi and salt
Heat oil / ghee
Add jeera, red chillies, palak and tomatoes.
Once the tomatoes are soft and cooked add it to dal.
Serve hot with rice or phulkas.
Tip – Same preparation applies to methi (fenugreek) leaves too.