The Steaming Pot - Easy vegetarian recipes from India

Those beautiful green berries on the vegetable vendor’s cart looked so bewitching, I had to pick them up. I used them in this delicious amla (gooseberry) dal and loved the result, I can heartily recommend the recipe to you.

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Of all the types of dals, split toor dal (also called arhar dal) is the one I cook most often. I don’t always put a tadka with it, sometimes just plain boiled dal with salt and a few drops of lime juice tastes great when the rest of the dishes on my place are spicy.

On other "tadka" days, tomato toor dal is one of my most-loved ways of having toor dal.

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Peanuts and jaggery in toor dal? It sounded bizarre and it wasn’t something I had cooked or eaten before. When I saw this recipe on a Gujarati food show on NDTV Good Times I decided to try it in my own kitchen that very day.

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On regular days my plain yellow dal has a spicier accompaniment. On other days, the accompaniment is plain aloo fry while the dal is spruced up. Here is one way I make my dal interesting – a spinachy-garlicky version.

You Need:

• Toor Dal – 3/4 cup
• Turmeric Powder – a pinch
• Salt – to taste
• Spinach – 1 bunch
• Garlic – 5 pods, crushed
• Ginger – 1/2 inch, crushed
• Green chillies – 2, slit vertically
• Tomatoes – 2
• Oil – 2 teaspoons
• Cumin seeds – 1 teaspoon
• Dry red chillies – 2

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A simple lentil dish to go with Indian meals – toor (arhar/pigeon pea split) dal with a fistful of saboot moong (green gram or whole moong, with the green skin on) in it. The yellow and green makes for a bright-looking colorful dal.

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